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Chicken, Lentil and Tomato Salad

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A lentil and tomato salad with dill.

In Italy, lentils are a traditional offering on New Year's tables as a symbol of prosperity and luck - their shape is thought to be reminiscent of coins.

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Preparation : 10 min Cooking : 25 min

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calories/serving

Ingredients

Before you start

It is not necessary to soak the lentils in advance.

Method

  1. Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
  2. While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and dill, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Add the remaining salt and pepper.
  3. Drain the lentils, then toss them with the salad. Adjust the seasoning then serve.

Observations

The leftover salad is just as good cold, the next day.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

270

Fat

12 g

18 %

Saturated 1.6 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

510 mg

21 %

Carbohydrate

31 g

10 %

Fibre

7 g

29 %

Sugars

5 g

Net Carbs

24 g

Protein

13 g

Vitamin A

37 %

Vitamin C

33 %

Calcium

5 %

Iron

35 %
More info

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beans/Legumes | First courses/Appetizers | Lunch box | Picnic | Italian

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