Recipe by Kim luvscooking
"Steamed lentils mixed with a chimichurri sauce.
This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad."
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extra-virgin olive oil
red wine vinegar
red pepper flakes
salt to taste
chopped fresh parsley
chopped fresh cilantro
crumbled feta cheese, or to taste
I'm surprised . . . I'm not a big fan of lentils (my Italian hubby is though), and I really liked this! I scaled this back to 1 serving, as I had exactly 2 oz. of lentils to use up. I also used Argentinean Chimichurri (recipe also on this site) that I had left over from a cookout last weekend. I took the submitter's advice and served this with sliced cucumbers and grilled naan (as I didn't have any whole wheat pita bread). It made for a nice, healthy lunch!
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Salad with Chimichurri Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 431
** Calories from Fat: 263
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