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White Lentil Tomato Basil Salad
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30 minutes
4 servings
Adjust servings
Yields 3 cups
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
white lentil
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/2
cups
 
1
pint
halved.
 
2
tbsp
thinly sliced.
 
2
tbsp
 
2
tbsp
good quality.
 
 
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PREPARATION
COOKING THE LENTILS
1.
Place the lentils into a pot and cover with a couple of inches of water.
2.
Cover, bring to a boil, and simmer until tender, about 20 minutes.
3.
While the lentils cook, prepare the remaining ingredients.
MAKING THE SALAD
4.
Halve the tomatoes and thinly slice the basil.
5.
Combine the tomatoes, basil, nutritional yeast, and balsamic vinegar in a large mixing bowl. Add a dash each of salt and pepper.
6.
When the lentils are tender, but not falling apart, they are ready.
7.
Drain the lentils and rinse under cold water until completely cool. This will stop the cooking process so that they don't over cook.
8.
Add the lentils to the mixing bowl with the tomatoes and basil mix. Stir well to combine.
9.
Enjoy a room temperature.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you can't find white lentils, you can substitute with short-grain brown rice, green lentils, or even quinoa.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 152
Protein 8.63 g
Carbohydrates 20.7 g
Iron 1.94 mg
Fiber 4.46 g
Calcium 15.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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