Lentil Salad with Asiago Cheese

Author: Canadian Living

Instead of dried lentils, you can use 2 cans (each 19 oz/540 mL) lentils, drained and rinsed; simply simmer with the carrots (without cooking them first).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 1 1/2 cup green lentils rinsed
  • 1 1/2 cup brown lentils rinsed
  • 1 carrots diced
  • 2 green onions sliced
  • 1 sweet red pepper chopped
  • 1 celery diced
  • 1/2 cup shredded Asiago cheese
  • 2 tablespoons chopped fresh parsley
Dressing:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

In saucepan, bring lentils and 3 cups (750 mL) water to boil; reduce heat, cover and simmer for 15 minutes. Add carrot and simmer until lentils are tender, 5 to 10 minutes. Drain and let cool.

Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, oregano, salt and pepper. Add lentil mixture, onions, red pepper, celery, cheese and parsley; toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.)

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 452 mg
  • Protein 23 g
  • Calories 441.0
  • Total fat 19 g
  • Cholesterol 12 mg
  • Saturated fat 5 g
  • Total carbohydrate 49 g

%RDI

  • Iron 55.0
  • Fibre 0.0
  • Folate 181.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 78.0
  • Vitamin C 108.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil Salad with Asiago Cheese

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