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Lentil, Goat Cheese & Beet Salad
Substitute watercress and/or fresh spinach for the mixed greens.
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons grated lemon zest
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1-1/2 cups lentils, rinsed and picked over
  • 1/3 cup fresh lemon juice
  • 4 teaspoons olive oil
  • 4 teaspoons Dijon mustard
  • 1 red bell pepper, diced
  • 1-1/2 cups diced cooked beets
  • 6 cups mixed greens
  • 1/2 cup crumbled goat cheese or feta cheese (2 ounces)
  • 2 tablespoons coarsely chopped pecans

1. In medium saucepan, combine 3 cups of water, the garlic, lemon zest, tarragon, and salt, and bring to a boil over high heat. Add lentils, reduce to a simmer, cover, and cook 25 minutes, or until lentils are firm-tender. Drain any liquid remaining.

2. In medium bowl, combine lemon juice, oil, and mustard. Add lentil mixture, bell pepper, and beets, tossing until well coated.

3. Serve lentil mixture on a bed of greens and sprinkle with goat cheese and pecans.


Nutritional Information
Per serving: 402 calories, 12g total fat, 3g saturated fat, 5.9g monounsaturated fat, 1.7g polyunsaturated fat, 26g dietary fiber, 26g protein, 54g carbohydrate, 7mg cholesterol, 758mg sodium.
Good source of: beta-carotene, copper, fiber, folate, iron, magnesium, potassium, thiamin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50