Directions:
- Rinse and pick over lentils.
- Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
- Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
- Drain and allow to cool to room temperature.
- Remove garlic and bay leaf.
- Mix in scallions, parsley and capers.
- Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
- At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
- To serve, place greens on individual plates and mound lentil salad on top.
- Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
- Bon Appetit!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.22 Kcal (2086 kJ) | ||
| Calories from fat | 257.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.64g | 44% | |
|---|---|---|---|
| Cholesterol | 24.3mg | 8% | |
| Sodium | 508.13mg | 21% | |
| Potassium | 805.38mg | 17% | |
| Total Carbs | 38.75g | 13% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 16.22g | 65% | |
| Protein | 23.23g | 46% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.4mg | 25% | |
| Calcium | 240.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 120.41 Kcal (504 kJ) | ||
| Calories from fat | 62.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 44% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 8% | |
| Sodium | 122.81mg | 21% | |
| Potassium | 194.65mg | 17% | |
| Total Carbs | 9.37g | 13% | |
| Sugars | 1.52g | 25% | |
| Dietary Fiber | 3.92g | 65% | |
| Protein | 5.61g | 46% | |
| Vitamin C | 3.5mg | 24% | |
| Iron | 1.1mg | 25% | |
| Calcium | 58.1mg | 24% | |
* 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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