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Lentil Salad

Try this as a stuffing for tomatoes or on its own. 

1 ½ cups uncooked lentils 
4 cups water 
2 onions, sliced 
8 whole cloves 
2 bay leaves 
2 cloves of garlic, crushed 
½ tsp Tabasco sauce 
1/3 cup olive oil 
½ cup of red wine vinegar 
2 cups chopped celery 
½ cup chopped parsley 
½ cup chopped onion 
2 tomatoes-cut in wedges 
Salad greens 

In a large saucepan combine lentils, water, onion slices, and cloves, bay leaves, garlic, and ½ tsp Tabasco sauce. Bring to a boil, and reduce heat and simmer, covered 30 minutes, until lentils are tender. Drain. Add oil, vinegar and remaining ½ tsp Tabasco sauce. Mix well and cool. After chilling, add celery, parsley, and onions. Cover and chill several hours. Turn into bowl lined with cold greens or onto individual serving plates lined with lettuce. Garnish each serving with tomato wedges. 

Makes 14 servings (1/2 cup each, 210g): 131 Calories, 5.4g fat, 0.7g sat fat, 15g carbohydrate, 6g protein, 4.4g fiber, 37mg calcium, 2.3mg iron, 10mg vitamin C, 33mg sodium