Lentil Salad recipe

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Ingredients

1 ½ cups green lentils
1 tablespoon olive oil
2 onions, diced
1 pound mushrooms, diced
3 stalks celery, diced
¼ cup olive oil
¼ cup soy sauce
2 tablespoons honey
1 tablespoon lemon juice, or to taste
2 cloves garlic, crushed
1 cup chopped almonds

Nutrition Info

293.5 calories
carbohydrate: 30.2 g
cholesterol: : -
fat: 15 g
fiber: 9.9 g
protein: 13.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 681.7 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil, add lentils. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain.

  2. Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir onions until slightly browned, 10 to 15 minutes. Add mushrooms and celery, cook until mushrooms have softened, about 7 minutes.

  3. Whisk 1/4 cup olive oil, soy sauce, honey, lemon juice, and garlic together in a bowl.

  4. Stir almonds into onion mixture, mix well. Carefully fold in lentils and dressing, stir to coat. Serve warm or cold.

Recipe Yield

8 servings

Recipe Note

Hearty and delicious way to serve green lentils - onions make it sweet, almonds are for texture. YUMMY! Soaking the lentils the night before may help with the gas but not necessary.

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