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Vegetable Lentil Salad with Balsamic Vinaigrette
Source: dLife

Lentil, carrot, celery, and onion salad on Romaine lettuce with a balsamic, Dijon, and lemon vinaigrette.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 239.5
Total Carbs 26.3 g
Dietary Fiber 5.8 g
Sugars 3.7 g
Total Fat 11.0 g
Saturated Fat 1.1 g
Unsaturated Fat 1.2 g
Potassium 379.4 mg
Protein 9.8 g
Sodium 312.3 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  red lentils, dried
3 cup  fat free reduced sodium chicken broth
1 each  bay leaves
0 1/4 tsp  dried marjoram
0 1/4 tsp  ground thyme
1 tsp  extra virgin olive oil
1 each  medium carrots
1 each  medium celery stalks
2 each  fresh green onions
0 1/4 tsp  hot red pepper flakes
0 1/2 cup  sliced water chestnuts
6 piece  fresh romaine leaves
1 tbsp  dijon mustard
0 1/4 cup  balsamic vinegar
2 tbsp  cold water
2 tbsp  fresh lemon juice
0 1/4 tsp  ground tarragon
1 each  medium garlic cloves
2 tbsp  safflower oil
2 tbsp  extra virgin olive oil
1 pinch  salt and pepper
  1. Place the lentils, broth, bay leaf, marjoram, and thyme in a saucepan. Bring just to a boil then decrease the heat and simmer for 30 minutes. Drain.
  2. Heat the oil in a nonstick saucepan. Stir-fry the carrot, celery, and onions for 3 minutes. Mix in the hot pepper flakes and water chestnuts.
  3. Put the Dijon, vinegar, water, lemon juice, tarragon, and garlic in a jar. Shake to mix.
  4. Add the safflower and olive oil to the jar. Shake to mix. Sprinkle in the salt and pepper.
  5. Spoon the lentil mixture on top of the lettuce leaves. Toss to mix.

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