Asian Lentil Salad Recipe

All Health Articles, Information and Recipes Website Categories

Home

Aging

All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances

Alzheimer

Aromatherapy

Arthritis

Blood Diseases

Cancer

Chinese Healing and Herbs

Cholesterol

Colds and Flu

Coughing

Depression

Diabetes

Diet

Dyslexia

Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices

Hypertension

Infectious Diseases

Insomnia

Liver Disease

Menopause

Mental Disorders

Migraine Headaches

Nutritional Notes

Obesity

Oral Health

Osteoporosis

Skin Care

Stroke

Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Asian Lentil Salad Recipe

(Low Fat Recipe)

Ingredients:  Serves 4

160 g chickpeas, soaked and boiled until done

80 g skinned masoor dhal, soaked and boiled until done; replaceable with red lentils

100 g kidney beans, soaked and boiled until done

1 large onion, peeled and minced

3 stalks celery, thinly sliced

30 g mint leaves, coarsely chopped

1 red capsicum, seeded and cut into small squares

1 teaspoon or more chili flakes to taste

65 g toasted almond slivers

 

Dressing:

1 teaspoon black pepper

3 tablespoons balsamic vinegar

teaspoon ground nutmeg

1 teaspoon or more wasabi paste to taste

A pinch of sugar

lemon juice to taste

 

Method:

Combine all dressing ingredients.  Taste it to see if it is to your liking.  If not, then adjust to taste.  When done, set aside.  In a bowl, combine all salad ingredients.  Add dressing, then refrigerate.  Serve as a cold starter or as a meal on its own on one of those lazy days.  Try to consume salad in one sitting as it tastes better fresh.

 

Note:  This is one of the easiest salads to make as all you do is boil the lentils and kidney beans and everything else is just mixed in.

 

Nutrient Value Per Serving:

496 calories

13 g total fat

73 g carbohydrates

28 g protein

28 g fiber

89 mg sodium

 

More on All Healthy Salads Recipes

 

Copyright 2006 All-HealthInformation.com. All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources