How To Make Lentils Vinaigrette
On its own, this lentils vinaigrette salad is already a great dish. If you want to take it up a notch, you can top it with smoked salmon or grilled chicken.
Put the lentils in a medium saucepan with the water and salt.
Bring to a boil.
Reduce the heat to moderate and simmer for about 25 minutes, partially covered, until the lentils are tender.
Drain and return to the pan.
Add 1 tablespoon of the oil, 1 tablespoon of the vinegar, and salt.
Mix gently and set aside
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderately low heat.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the carrots, celery, pepper, and 1 teaspoon of the salt.
Cook, stirring occasionally, for about 10 minutes until the vegetables are tender.
Remove from the heat and add 2 tablespoons of the vinegar.
Combine the cooked lentils with the vegetables.
In a small frying pan, toast the almonds over moderately low heat for 5 to 10 minutes, stirring frequently, until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes
Shortly before serving, stir the almonds and parsley into the lentil mixture.
Put the greens in a large glass or stainless-steel bowl and toss with the remaining 3 tablespoons oil, 1 tablespoon vinegar, and salt.
Serve the lentil mixture over the greens
- Calories: 707.72kcal
- Fat: 42.48g
- Saturated Fat: 4.78g
- Trans Fat: 0.01g
- Monounsaturated Fat: 28.70g
- Polyunsaturated Fat: 7.36g
- Carbohydrates: 61.20g
- Fiber: 14.54g
- Sugar: 6.34g
- Protein: 26.69g
- Sodium: 1165.20mg
- Calcium: 176.90mg
- Potassium: 1049.94mg
- Iron: 7.15mg
- Vitamin A: 397.03µg
- Vitamin C: 20.63mg
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