Super-Quick Lentil Salad

8 Reviews
86% would make this recipe again

A tasty salad, ready in no time, ideal for a lunch-box.

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Preparation : 5 min
290 calories/serving

Ingredients

2 stalks celery, chopped 140 g
2 green onions/scallions, finely chopped
3 tbsp extra virgin olive oil 45 mL
4 tsp lemonjuice, freshly squeezed 1/2 lemon
3 cups lentils (canned), rinsed and drained 750 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 tbsp fresh cilantro, finely chopped [optional] 6 g

Method

  1. Coarsely chop the celery, finely chop the scallion, then add them to a salad bowl. Pour the oil and lemon juice then season with salt and pepper.
  2. Rince and drain the lentils, then add them to the bowl. Toss well and adjust the seasoning. Stir in the chopped cilantro (optional), then serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

290

Fat

11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

36 g

12 %

Fibre

8 g

31 %

Sugars

4 g

Net Carbs

28 g

Protein

15 g

Vitamin A

4 %

Vitamin C

12 %

Calcium

4 %

Iron

42 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin K
Good source of  :
Copper, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Source of  :
Selenium, Vitamin B2, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

8 Reviews (8 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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