lentil-salad

Lentil Salad

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  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
TALIEK
Recipe by  TALIEK

“Hearty and delicious way to serve green lentils - onions make it sweet, almonds are for texture. YUMMY! Soaking the lentils the night before may help with the gas but not necessary.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a pot of lightly salted water to a boil; add lentils. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onions until slightly browned, 10 to 15 minutes. Add mushrooms and celery; cook until mushrooms have softened, about 7 minutes.
  3. Whisk 1/4 cup olive oil, soy sauce, honey, lemon juice, and garlic together in a bowl.
  4. Stir almonds into onion mixture; mix well. Carefully fold in lentils and dressing; stir to coat. Serve warm or cold.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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Italian Lentil Salad

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Vegan Lentil Salad