Yield: 4 servings
Red Pepper Lentil Salad
Prep Time: 15 minutes
Total Time: 15 minutes
This hearty new spin on an old classic makes a great, fast meal and packs well for lunch the next day. Expect steady, long-lasting energy from this vitamin- and mineral-charged lentil salad.
Ingredients
Salad
- 1 cup red pepper, julienned (matchstick-size pieces)
- 19 oz green lentils, rinsed and drained, 540 mL
- 1/4 cup hemp seeds
- 1/2 cup fresh parsley, chopped (or cilantro)
- 1/3 cup lemon juice
- 1/4 cup extra virgin olive oil
Dressing
- 1 tablespoon minced garlic
- 1 teaspoon dijon mustard
- 2 teaspoons dried oregano
- to taste sea salt
Instructions
- Mix all dressing ingredients in a separate bowl.
- Place all salad ingredients in a bowl and top with dressing. Mix well and taste to adjust seasoning.
- The flavour improves as the salad marinates, so consider making it ahead. Can be refrigerated for up to three days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 327Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 192mgCarbohydrates 29gFiber 10gSugar 4gProtein 14g
This looks like a great recipe but I was disappointed when I saw so much added oil. There is quite a bit of oil in the hemp seeds but at least it has a lot of omega3. However the olive oil that contains a lot of saturated fat and hardly any omega3 makes the recipe have a much higher % of calories from fat than I prefer in my diet. I try to keep my intake of fat to around 10% of total Calories. By doing this, and eating a whole food, plant based diet, the research shows that not only will I prevent heart disease, I will be able to reverse the damage done by my over 60 years of unhealthy eating.