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Ingredients
½ pound (about 1 cup) brown or green lentils, picked over and well rinsed
1 dried lime, pierced in several places with a sharp knife or fork
1 small red onion, diced
10 cherry or grape tomatoes, diced
½ cup chopped parsley
⅓ cup olive oil
3 tablespoons lemon juice
Salt
pepper to taste
Nutritional analysis per serving (4 servings)
42 grams carbs; 384 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 8 grams fiber; 386 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lentils, 3 cups water, and lime in a medium saucepan and bring to a rapid boil over high heat. Reduce heat to low and simmer gently until lentils are tender but not mushy, about 30 minutes.
- Step 2
Drain lentils, discard lime, and set lentils aside to cool to room temperature.
- Step 3
Combine onion, tomatoes and parsley in a medium bowl, add cooled lentils, and mix well. Whisk together oil and lemon juice in a small bowl and stir into lentil mixture. Season with salt and pepper and serve.
Private Notes