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Zesty Lentil Salad with Chopped Herbs » Foodom
Rated 5.00 out of 5 based on 3 customer ratings
(4 customer reviews)

Zesty Lentil Salad with Chopped Herbs

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Sprouted lentils with fresh herbs, veggies, and zesty lemons, are both gluten-free and vegan. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.
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4 reviews for Zesty Lentil Salad with Chopped Herbs

  1. Ofir Schlam
    Rated 5 out of 5

    Ofir Schlam (verified owner)

  2. Caeli Holcombe
    Rated 5 out of 5

    Caeli Holcombe (verified owner)

    So fresh and flavorful, with different textures included – loved the celery crunch.

  3. Rinat Gersch
    Rated 5 out of 5

    Rinat Gersch (verified owner)

Only logged in customers who have purchased this product may leave a review.

 

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Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions

  • In a large bowl mix together all the ingredients except the cooked lentils, lemon juice, salt, and pepper.
  • Fold the lentil into the herb mixture.
  • Add the remaining ingredients according to your pallet preference.
  • Place in the fridge to chill before serving.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook10
Passive0
Total Time3 hours 30 minutes
Recipe Serving Size10 servings

Ingredients

Ingredients

  • ½ tablespoon ground cumin plus 1/2 teaspoon
  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 2 bunch fresh cilantro minced
  • 2 bunch Italian parsley minced
  • 2 bunch fresh mint minced
  • 1 bunch fresh dill chopped
  • ½ cup red onion fine dice
  • 3 cup dry French lentils cooked to al dente, or spouted lentils
  • 4 ounce fresh spinach rough chopped
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon juiced and zest
  • 3 stalk celery
  • 1/2 red bell pepper
  • 2 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition

Calories: 248kcal | Carbohydrates: 39g | Protein: 17g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 264mg | Potassium: 225mg | Fiber: 19g | Sugar: 2g | Vitamin A: 2418IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 6mg

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