Directions:
- In a medium sauté pan or frying pan, heat the 1 tbsp olive oil over medium heat until shimmering. Add the prosciutto and sauté until lightly browned, about 5 minutes. Add the shallots and sauté until translucent, about 3 minutes. Add the carrots and bell pepper/capsicum and sauté for 5 minutes, or until crisp-tender. Set aside.
- In a medium saucepan, combine the lentils with at least 4 cups/960 ml salted water. Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are just tender, about 30 minutes. Drain, then transfer to a large bowl. Add the prosciutto mixture, along with the parsley and thyme; toss to combine.
- In a small bowl, whisk together the vinegar and mustard. Gradually whisk in the 1/3 cup/75 ml olive oil until emulsified. Add the salt and pepper. Toss the lentil salad with the dressing. Taste and adjust the seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.76 Kcal (1573 kJ) | ||
| Calories from fat | 124.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 21% | |
|---|---|---|---|
| Sodium | 239.88mg | 10% | |
| Potassium | 790.11mg | 17% | |
| Total Carbs | 46.1g | 15% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 21.47g | 86% | |
| Protein | 18.05g | 36% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.7mg | 32% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 277.97 Kcal (1164 kJ) | ||
| Calories from fat | 91.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 21% | |
|---|---|---|---|
| Sodium | 177.46mg | 10% | |
| Potassium | 584.5mg | 17% | |
| Total Carbs | 34.1g | 15% | |
| Sugars | 3.55g | 19% | |
| Dietary Fiber | 15.88g | 86% | |
| Protein | 13.35g | 36% | |
| Vitamin C | 7.4mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.2mg | 32% | |
| Calcium | 44.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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