Kiz
September 25th, 2005, 07:59 AM
Warm Lentil, Garlic, and Sweet Potato Salad
This recipe is suitable for a: vegetarian/vegan diet.
Category: Salads
Ingredients:
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2 cups water
1 cup green lentils (use French lentils if you can find them, as they hold their shape better than the flat lentils)
1 carrot, finely chopped
3 cloves garlic, peeled and minced
1 bay leaf
1/2 Tablespoon olive oil
1 leek, cut in half and thinly sliced, then washed under running water
4 cloves garlic, peeled and sliced
1 medium sweet potato, washed, cut in half, then cut into bite-sized pieces
1/2 cup each: finely chopped celery, red
pepper and parsley
Dressing:
Juice of 1 lime
1 Tablespoon rice vinegar
1 Tablespoon extra-virgin olive oil
1 teaspoon sweetener
2 medium cloves garlic, pressed
2 teaspoons chili powder
1/4 teaspoon salt (or to taste)
Instructions:
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Combine water, lentils, carrot, garlic, and bay leaf in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes or until done. While lentils cook, heat a heavy frying pan over medium heat. Add oil, leek, and garlic; stir and cover. Cook for about 5 minutes. Add sweet potatoes and cook until they are tender--another 5 to 7 minutes--adding a bit of water if necessary to prevent sticking. Do not overcook sweet potatoes or they will be too soft in the salad. Remove from heat.
When lentils are done, remove from heat, drain, remove bay leaf, and stir in celery, red pepper, and parsley.
Mix dressing ingredients in a small bowl. Pour over lentil mixture. Add sweet potatoes and leeks and mix well. Serve warm or refrigerate and serve at room temperature later.
Additional Comments:
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(Serves 6)
This warming winter salad that combines both cooked and raw vegetables with a spicy lime vinaigrette is a perfect meal for busy days or a welcome addition to a festive holiday dinner. Low in fat and rich in flavor, this salad makes a great filling for burritos or pita bread the second time around.
Total calories per serving: 124
Fat: 4 grams
Carbohydrates: 20 grams
Protein: 4 grams
Sodium: 32 milligrams
Fiber: 4 grams
From The Vegetarian Resource Group - http://www.vrg.org
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Salads
Ingredients:
-----------------------------------------------------
2 cups water
1 cup green lentils (use French lentils if you can find them, as they hold their shape better than the flat lentils)
1 carrot, finely chopped
3 cloves garlic, peeled and minced
1 bay leaf
1/2 Tablespoon olive oil
1 leek, cut in half and thinly sliced, then washed under running water
4 cloves garlic, peeled and sliced
1 medium sweet potato, washed, cut in half, then cut into bite-sized pieces
1/2 cup each: finely chopped celery, red
pepper and parsley
Dressing:
Juice of 1 lime
1 Tablespoon rice vinegar
1 Tablespoon extra-virgin olive oil
1 teaspoon sweetener
2 medium cloves garlic, pressed
2 teaspoons chili powder
1/4 teaspoon salt (or to taste)
Instructions:
-----------------------------------------------------
Combine water, lentils, carrot, garlic, and bay leaf in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes or until done. While lentils cook, heat a heavy frying pan over medium heat. Add oil, leek, and garlic; stir and cover. Cook for about 5 minutes. Add sweet potatoes and cook until they are tender--another 5 to 7 minutes--adding a bit of water if necessary to prevent sticking. Do not overcook sweet potatoes or they will be too soft in the salad. Remove from heat.
When lentils are done, remove from heat, drain, remove bay leaf, and stir in celery, red pepper, and parsley.
Mix dressing ingredients in a small bowl. Pour over lentil mixture. Add sweet potatoes and leeks and mix well. Serve warm or refrigerate and serve at room temperature later.
Additional Comments:
-----------------------------------------------------
(Serves 6)
This warming winter salad that combines both cooked and raw vegetables with a spicy lime vinaigrette is a perfect meal for busy days or a welcome addition to a festive holiday dinner. Low in fat and rich in flavor, this salad makes a great filling for burritos or pita bread the second time around.
Total calories per serving: 124
Fat: 4 grams
Carbohydrates: 20 grams
Protein: 4 grams
Sodium: 32 milligrams
Fiber: 4 grams
From The Vegetarian Resource Group - http://www.vrg.org
If you try this recipe please come back and leave a review!