This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is 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.
"A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it."
-Aldous Huxley, Author
Lentils are amazingly high in fiber and taste great.
Servings: 3 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This salad keeps well for 3 - 4 days and is better the second day.
|1/2 cup||red lentils|
|1/2 cup||green lentils|
|1 15 ounce can||black beans (drained and rinsed)|
|1 large||shallot (minced)|
|1||rib celery (sliced thin)|
|1/4 tsp||red pepper flakes|
|1 Tbsp||extra virgin olive oil|
|2 Tbsp||white wine vinegar|
|1 Tbsp||maple syrup|
|ground black pepper|
Cook the red lentils in 3 cups of simmering water for about 15 - 20 minutes, until just tender. Drain and rinse with cold water.
Cook the green lentils in 3 cups of simmering water for about 15 - 20 minutes, until just tender. Drain and rinse with cold water.
Combine the green and red lentils with the black beans.
Add the shallot, celery, red pepper flakes, olive oil, vinegar, maple syrup, parsley, salt and pepper.
Serving size: 1 1/2 cups
|Calories 514||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 85g||28%|
|Dietary Fiber 30g||119%|
|Vitamin A 7%||Vitamin C 10%|
|Calcium 13%||Iron 47%|
|Vitamin K 17 mcg||Potassium 1677 mg|
|Magnesium 195 mg|