This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Lentils are friendly - the Miss Congeniality of the bean world." -Laurie Colwin, Author
This is the essence of the Mediterranean diet: legumes, lean meat, veggies, fruit and nuts, in a salad that's light but savory and filling.
Servings: 4 | Serving size: about 3 cups
Cooking Time: 30 Minutes (cooking time does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
Place the water in a large sauce pan over high heat. When it is boiling add the lentils. Cook about 20 minutes until tender.
Drain, rinse and put into the refrigerator to chill.
Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb cubes.
Cook, tossing frequently, for about ten minutes until well browned. Remove to a plate and place in the refrigerator to chill.
Mix the cumin, curry powder, mayonnaise, salt and pepper together until well blended, and place the dressing in the bowl with the lentils. Add the lamb and fold together until blended.
Add the green onions, carrots, celery, bell pepper, pistachios, raisins and spinach. Fold together until well blended.
Chill until ready to serve.
Serving size: about 3 cups
Amount Per Serving
|Calories 496||Calories from Fat 166|
|% Daily Value|
|Total Fat 19g||28%|
|Saturated Fat 4g||13%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 49g||15%|
|Dietary Fiber 20g||65%|
|Vitamin A 151%||Vitamin C 69%|
|Calcium 13%||Iron 43%|
|Vitamin K 199 mcg||Potassium 1348 mg|
|Magnesium 138 mg|