SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Red Lentil Salad with Dried Fruit & Toasted Pine Nuts

http://www.eatingwell.com/recipes/red_lentil_salad_with_dried_fruit_toasted_pine_nuts.html

From EatingWell:  May/June 1995, The EatingWell Diabetes Cookbook (2005)

Quick-cooking red lentils and bulgur team up to make this hearty fiber-rich salad. Tart lemon juice plays against the sweet flavors of dried fruits, mint and cinnamon for a distinctive Middle Eastern flair; serve alongside grilled lamb or chicken.

6 servings, 1 cup each | Active Time: 40 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Bring water, cinnamon and 1/4 teaspoon salt to a boil in a small saucepan; stir in bulgur, remove from the heat, cover the pan and set aside until the water has been absorbed, about 30 minutes. Transfer to a large bowl and let cool to room temperature, about 15 minutes.
  2. Meanwhile, combine lentils and the remaining 1/4 teaspoon salt in a saucepan; add enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are just tender, 10 to 15 minutes. Drain and rinse under cold water, pressing firmly to remove excess water.
  3. Toast pine nuts in a small dry skillet over medium-low heat until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.
  4. Add lentils, dates, apricots, parsley, mint, oil, lemon juice and zest, and half the pine nuts to the bulgur. Toss well. Sprinkle the remaining pine nuts on top.

Nutrition

Per serving : 285 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 8 g Protein; 7 g Fiber; 206 mg Sodium; 315 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 fruit, 1 very lean meat, 1 fat (mono).

Tips & Notes