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July 16, 2006
Lentil and Herb Salad
1 cup dried lentils
1/2 cup finely chopped red onion
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain well.
Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.
Yield: 7 servings (serving size: about 1/2 cup)
CALORIES 127(28% from fat); FAT 3.9g (sat 0.5g,mono 2.9g,poly 0.4g); PROTEIN 6.4g; CHOLESTEROL 0.0mg; CALCIUM 28mg; SODIUM 178mg; FIBER 4.2g; IRON 1.7mg; CARBOHYDRATE 17.6g
Posted by carcharhinid at July 16, 2006 02:59 PM