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.
"Genuineness only thrives in the dark. Like celery."
I had a version of this salad while traveling in South America. It was light and delicious and is fantastic served warm or cold with seared fish.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3.
Cooking time does not include chilling time. This recipe keeps well, refrigerated, about 48 hours.
|1 cup||black lentils|
|1 large||cucumber (peeled, seeded, and cut into 1/4 inch dice)|
|1/2 cup||bread and butter pickles (cut into small dice)|
|2 Tbsp||extra virgin olive oil|
|2 Tbsp||vinegar from the bread and butter pickles|
|fresh ground black pepper (to taste)|
Place the water in a large sauce pan over high heat.
When the water is boiling add the lentils.
Reduce the heat to a simmer and cook until the lentils are tender but not mushy – about 20 minutes.
Remove to a large mixing bowl and let chill in the refrigerator.
When the lentils are cold add the cucumber, olive oil, vinegar, salt, pepper and pickled onion.
Fold together and chill (overnight is best).
Serving size: about 1 cup
|Calories 256||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 15g||52%|
|Vitamin A 4%||Vitamin C 8%|
|Calcium 5%||Iron 21%|
|Vitamin K 20 mcg||Potassium 577 mg|
|Magnesium 68 mg|