Meatless Monday Recipe: Lentil Salad
Packed with fiber, carbohydrates, vitamins and minerals, legumes—especially lentils—are the key to terrific energy.
2 cups black or green lentils
6 sprigs fresh parsley, finely chopped
1 sprig thyme, finely chopped
1 bay leaf
For the dressing:
¼ cup Dijon mustard
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
3 shallots, peeled and thickly sliced
Salt and freshly ground pepper to taste
Serves 8. Per serving (1 cup): 204 calories, 4 g fat (0.6 g saturated), 14 g protein, 29 g carbohydrates, 15 g fiber, 48 mg sodium.
1. Put the lentils in a large pot and cover them with 1 to 2 inches of water. Add the parsley, thyme and bay leaf; bring to a boil. Reduce the heat to medium low and simmer 15 minutes, until lentils are tender but not mushy.
2. While the lentils are simmering, combine all the ingredients for the dressing and whisk briskly.
3. When the lentils are cooked, drain, then toss with the dressing. Serve warm.