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Ingredientes
- 1 1/2 c. (375 ml) dry lentils, rinsed and picked over
- 4 x - 6 shallots, finely minced
- 1 x - 2 jalapeno peppers, seeded and finely minced
- 3 Tbsp. (45 ml) red wine vinegar
- 3 Tbsp. (45 ml) extra-virgin extra virgin olive oil Salt and freshly grnd pepper to taste
Direcciones
- Cook the lentils in sufficient boiling water to cover by 3 inches (8 cm)
- for 30 min. Drain thoroughly and toss with the remaining ingredients. Serve hot, chilled, or possibly at room temperature.
- Serves 4to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 731mg | 21% |
| Total Carbs 45.74g | 12% |
| Dietary Fiber 23.2g | 77% |
| Sugars 1.54g | 1% |
| Protein 19.63g | 31% |
