The Best Lentil Salad, Ever
fromfood.comwww.food.com/amp/recipe/the-best-lentil-salad-ever-501346
This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.
Ingredients
Instructions
Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!
Nutrition
- Calories
- 316.3
- Fat Content
- 11.1
- Saturated Fat Content
- 1.6
- Cholesterol Content
- 0
- Sodium Content
- 799.8
- Carbohydrate Content
- 39.9
- Fiber Content
- 18.8
- Sugar Content
- 3.9
- Protein Content
- 15.2
