Spring Lentil Salad
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Spring Lentil Salad

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 31%
CARBS 32G36% OF CAL
11G FIBER0G ADDED6G INTRINSIC15G OTHER6G TOTAL SUGAR
FAT 20G51% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh spring lentil salad with snap peas, red onion, and herbs tossed in lemon vinaigrette, served over optional tahini yogurt sauce. A light, protein-rich main suitable for warm months.

mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups cooked lentils (Black Caviar or French Green are nice- do not use split lentils) about ¾-1 cup dry.
  • 3 cups spring veggies- your choice of snap peas, English peas, snow peas, green beans, asparagus, radishes or swiss chard
  • 3 tablespoons red onion- finely chopped , or sub green onion
  • 1 garlic clove, finely minced- use a garlic press
  • ¼ cup chopped mint leaves (2 ounces) or sub dill or italian parsley, but mint is nice. 😉
  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • 1 teaspoon sumac -optional but yummy!
  • salt and pepper to taste
  • optional micro greens
  • 3/4 cup plain thick Greek yogurt (or sub vegan yogurt)
  • ¼ cup tahini paste (stirred)
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • 1-2 garlic cloves finely minced, or grated
  • ½ teaspoon sumac (optional)
  • ¾ teaspoon salt, more to taste
PREP
20M
SODIUM
664MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.