Warm Lentil and Tomato Salad

49 Reviews
91% would make this recipe again

A lentil and tomato salad with dill.

In Italy, lentils are a traditional offering on New Year's tables as a symbol of prosperity and luck - their shape is thought to be reminiscent of coins.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 25 min
250 calories/serving

Ingredients

1/2 cup green or brown lentils (dried), rinsed and drained 90 g
1 clove garlic, chopped or pressed
1/2 tsp salt 3 g
2 tomatoes, deseeded and diced 240 g
2 green onions/scallions, chopped
2 tbsp fresh dill, chopped 4 g
1 1/2 tbsp Classic Vinaigrette 23 mL
1/8 tsp ground pepper 0.4 g

Method

  1. Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
  2. While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and dill, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Add the remaining salt and pepper.
  3. Drain the lentils, then toss them with the salad. Adjust the seasoning then serve.

Observations

The leftover salad is just as good cold, the next day.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

250

Fat

9 g

14 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

510 mg

21 %

Carbohydrate

31 g

10 %

Fibre

7 g

28 %

Sugars

5 g

Net Carbs

24 g

Protein

13 g

Vitamin A

37 %

Vitamin C

33 %

Calcium

5 %

Iron

35 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

49 Reviews (48 with rating only) 91% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

A very tasty salad...I like the addition of the dill.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.