This impossibly low-calorie salad subs out the greens for lentils to ensure that you’re filled up after this nutritious meal.
Nutrition (per serving)
Calories: 136; total fat: 4g; saturated fat: 0.5g; protein: 8g; carbohydrates: 19g; sugar: 3g; fiber: 4g; cholesterol: 0mg; sodium: 55mg
Recipe and photo by Sharon Palmer, R.D.N., author of Plant-Powered for Life.
Makes 6 servings
- 3 cups French green lentils
- 4 cups water
- 2 tsp reduced-sodium vegetable broth
- 4 celery stalks, diced
- 1½ cups cherry tomatoes, halved
- 2 medium shallots, finely diced
- ¼ cup packed, chopped fresh parsley
- 1½ Tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 2 Tbsp red wine vinegar
- 1 tsp herbes de Provence
- Freshly ground black pepper, to taste
- 1 medium garlic clove, minced
- Pinch of sea salt, optional
How to make it
Place the lentils, water, and broth base in a pot. Cover, and bring to a boil over medium-high heat. Reduce the heat to medium, and cook for 15 to 20 minutes, until the lentils are tender but firm.
Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill for at least 30 minutes.
Stir in the celery, tomatoes, shallots, and parsley.
In a small dish, make the dressing by whisking together the olive oil, mustard, vinegar, herbes de Provence, black pepper, and garlic.
Add the dressing to the lentil mixture, and toss. Taste and season with sea salt, if desired. Chill until serving time.