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Ingredients
2 cups lentils
5 cups water
¼ cup balsamic vinegar
White pepper to taste
1 ⅓ cup olive oil
1 pound cold flank steak, cooked medium to medium-rare and cut into bite-size pieces
2 bunches watercress (about 6 cups), stems removed
1 teaspoon minced garlic
½ cup minced scallions
¼ cup drained capers
¼ cup chopped sweet pickles
Nutritional analysis per serving (8 servings)
37 grams carbs; 39 milligrams cholesterol; 611 calories; 28 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 41 grams fat; 7 grams fiber; 156 milligrams sodium; 25 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
Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
- Step 2
In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
- Step 3
In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.
Private Notes
Comments
I made much too much for a party -- can it be frozen???
This is actually a pretty good recipe, but it does need salt.