PASTA - Fusilli Salad with Lentils

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Fusilli Salad with Lentils

 

Recipe By :NOODLES: Cornealia Schinharl

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried lentils

salt

8 ounces fusilli

1 bunch green onions

4 young carrots

1 red bell pepper

1 bunch chives

1 tablespoon red wine vinegar

2 tablespoons balsamic vinegar

salt and black pepper

1/2 teaspoon hot paprika

4 tablespoons olive oil

4 teaspoons creme fraiche (or sour cream) -- optional garnish

 

1. Cover lentils with plenty of water, bring to a boil, cover and cook over

medium heat 25 to 35 minutes or until tender but not mushy.

 

2. For fusilli, bring plenty of water to boil. Add salt and fusilli and cook

until tender but still firm. Rinse with cold water and drain.

 

3. Clean green onions, wash and chop finely. Peel carrots and julienne. Clean

bell pepper and cut into thin strips. Cut chives into 1/8inch pieces leaving a

few chives long for garnish.

 

4. Mix vinegars with salt, pepper and paprika. Whisk in oil. Drain lentils and

mix with fusilli, vegetables and dressing. Season and spoon onto plates. Serve

garnish with share of creme fraiche.

 

ERROR: book claims, with creme fraiche, 351 cals, 10g fat per serving. The

analysis below excludes the creme fraiche; treats it as optional and still the

analyses do not agree.

 

Copyright:

" Barrons 0764112783 "

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Per Serving (excluding unknown items): 454 Calories; 15g Fat (29.1% calories

from fat); 15g Protein; 66g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

33mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 260 0 0 0 0 0 1032 0 2130706543

 

 

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