LENTIL SALAD WITH FRESH FAVAS
According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side," cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have the most antioxidant activity of all legumes, with black beans a close second.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the lentils, whole crushed garlic cloves, onion half and bay leaf in a large, heavy saucepan and cover by 1 inch with water. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until lentils are tender but still firm, about 30 minutes. Remove from the heat, remove the lid and allow the lentils to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves and squeeze the cooked garlic out of the skins and back into the lentils. Drain off any liquid remaining in the pot.
- Transfer the lentils to a large bowl. Whisk together the lemon juice, vinegar, salt to taste, cumin, chili powder or Aleppo pepper, freshly ground pepper and olive oil. Toss with the lentils. Add the remaining ingredients and toss together. Let marinate in the refrigerator for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 587 milligrams, Sugar 9 grams
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Manjula Udekantha
[email protected]I'm not a big fan of lentils, but I actually enjoyed this salad. The dressing is really good.
Ejaz Khan
[email protected]This salad is just okay. It's not bad, but it's not anything special either.
Lincoln Fisher
[email protected]I'm sorry, but I have to say that this salad was a disappointment. It was not as flavorful as I expected.
Tina Stewart
[email protected]This salad was a waste of time and ingredients. The lentils were mushy and the dressing was too oily.
Nuralam Shikder
[email protected]I'm not sure why this salad has so many 5-star reviews. I found it to be bland and uninspired.
Glenn Perricone
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Md Romgan
[email protected]I used dried lentils instead of canned lentils and they worked just fine. I also added a bit of crumbled feta cheese.
MD.shahadat Islma
[email protected]I added some chopped walnuts to this salad for extra crunch. It was a great addition.
thegatchagirl11 topgirl
[email protected]This salad is a great make-ahead meal. I made it the night before and it was even better the next day.
Wendy Jones
[email protected]I had some leftover lentils and favas, so I decided to try this salad. It was a great way to use up my leftovers and it was really tasty.
Muin Shanna
[email protected]I'm not usually a fan of lentil salads, but this one changed my mind. The dressing is light and tangy, and the lentils are perfectly cooked.
sdo bosan
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious.
Talha Noor Islam
[email protected]I love the bright and fresh flavors in this salad. The lentils and favas are a great source of protein and fiber, and the herbs add a wonderful pop of flavor.
Zahir Khan (Popalzai)
[email protected]This lentil salad was a hit at my last dinner party. The combination of lentils, fresh favas, and herbs was delicious and refreshing. I'll definitely be making this again.