Lentil Salad
from Amber Case
My mom made me this salad all the time when I was little. It always made me feel so good after I finished eating it. One of the reasons was because Lentils are nutritionally excellent.
“Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils” (source).
Ingredients
- 1 cup green lentils
- 2 cloves of garlic, cut in half
- 3 Tbs. lemon juice
- 4 tsp. olive oil
- 1 tsp ground coriander
- ½ tsp. salt
- ½ tsp. black pepper
- 1 bell pepper, cored and sliced
- 4 scallions chopped
- ¼ cup chopped cilantro
Directions
- In a large bowl, cover lentils with boiling water and let stand for a half hour.
- Drain and place in a saucepan with garlic. Cover with three cups water and bring to a boil. Reduce heat to low and summer partially covered to 1-15 minutes.
- In a large bowl, wisk together lemon juice, coriander, olive oil and salt and pepper.
- Add the reserved lentils, pepper, scallions and cilantro and toss well.
Enjoy!
