| Course | Appetizer, Salad, Side Dish |
|---|---|
| Cuisines | American, French, Mediterranean |
| Cooking Methods | Simmering |
| Diets | Dairy Free, Egg Free, Gluten Free, Low Fat, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian |
| Main categories | Everyday Food, Low Calorie, Vegan, Vegetarian |
| Main Ingredient | Legumes, Vegetables |
| Recipe Author | An Le |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp knifes, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable PeelerIngredients
- 2 tablespoon extra virgin olive oil
- 2/3 cup carrot diced
- 2/3 cup celery diced
- 2/3 cup onion diced
- 3 cup dry lentil
- 2 teaspoon Kosher salt
- 1/2 teaspoon white pepper
- 5 cup water
- 2 tablespoon fresh tarragon
- 3 cup arugula or spinach or kale
- 1 lemon
- 1 tablespoon lemon zest
Instructions
- In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
- Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
- Bring to a simmer and let cook until soft.
- Once done, add in tarragon and zest, stir.
- Before serving, fold in arugula.
- Serve with a lemon wedge
Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot
Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg
Warm Lentil Salad
$40.00 cooking fee
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