Healthy Cooking
Easy Lentil Salad
This is a simple salad to make, and it's loaded with fl avour, fi bre and the B vitamin folate. It tastes best when made a day or two in advance, so make it on the weekend and enjoy it as a vegetarian lunch during the week.
Ingredients
| 1/3 cup | red wine vinegar |
| 2 tbsp | olive oil |
| 2 tsp | Dijon mustard |
| 1/2 tsp | coarse sea salt |
| 2 | cans (19 oz/540 ml each) lentils, drained and rinsed well |
| 1 1/2 cups | chopped red bell pepper |
| 1 1/2 cups | diced cucumber |
| 1/4 cup | finely sliced green onion |
Directions
In a small bowl, whisk together vinegar, olive oil, mustard and salt.In a large serving bowl, combine lentils, bell pepper, cucumber and green onion.
Drizzle with dressing; stir to combine.
Cover and refrigerate for at least 2 hours before serving. Serve cold.
Serves 8.
NUTRITION
Per 3/4 cup (175 ml) serving: 153 cal, 9 g pro, 4 g total fat (1 g saturated fat), 22 g carb, 5 g fi bre, 0 mg chol, 168 mg sodium
Source: http://www.amazon.ca/Leslie-Becks-Healthy-Kitchen-Beck/dp/0143171860
WHY LENTILS?
Lentils may be small in size, but they're mighty when it comes to health and nutrition. This member of the legume family is packed with fibre, and a range of vitamins and minerals, including folate, iron and magnesium. Whether you add them to soups and stews or salads and baked goods, there's no shortage of ways to add lentils to your diet. This month we're giving a shout-out to one of our all-time favourite foods - lentils!More recipes with Lentils
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