Guest guest Posted July 20, 2000 Report Share Posted July 20, 2000 * Exported from MasterCook * Lentil Salad Recipe By :Eating Well for Optimum Health - Andrew Weil, M. D. Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils (regular or French green) 6 sprigs fresh parsley 1 bay leaf (Turkish) pinch dried thyme 2 tablespoons wine vinegar 2 scallions -- minced 1 teaspoon dry mustard salt and black pepper to taste 1/3 cup walnut oil 3 tablespoons fresh parsley -- chopped Soak the lentils in enough col water to cover for 2 hours. Drain and place in a saucepan with the parsley sprigs, the bay leaf, and the thyme. Add boiling water to cover, and simmer for 35 - 45 minutes, covered, until tender. Drain and discard the parsley sprigs and bay leaf. In a salad bowl, whisk together the wine vinegar, scallions, mustard, salt, and pepper. Add the walnut oil in a stream while whisking. Add the lentils and toss with the dressing. Add the chopped fresh parsley. Correct the seasoning. Serve warm or cold. Nutritional benefits: Protein, good carbohydrate, fiber from lentils; omega-3 fatty acids from walnut oil - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 19g Total Fat; (81% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.