Recipe Title: My All-Time Favorite Nutritious Veggie Lentil Salad
Cook Time: 5 minutes
Prep Time: 20 minutes
Total Time: 25 minutes
Description: As of December 14th, 2002, this salad holds the title of my ultimate favorite, and for several compelling reasons. Firstly, it’s incredibly simple and quick to prepare, so much so that even a 10-year-old could whip it up effortlessly. Secondly, it’s gentle on the budget, making it a practical choice for any household. Thirdly, all the ingredients are readily available year-round, making it a convenient go-to option whenever the craving strikes. Fourthly, despite its simplicity, it boasts a delightful flavor profile that doesn’t require any additional salt – it’s delicious as is, with salt being entirely unnecessary. Finally, and most importantly, from a health standpoint, this salad is a powerhouse of nutrition, offering a wholesome and nourishing meal option. When paired with Saffron Rice (recipe number 47592 by Sue L), it transforms into a delectable side dish, brimming with crunch and munch. Personally, I find myself utterly enamored with this salad, and could easily indulge in it every single day without a second thought. In my opinion, this salad is nothing short of great!
Recipe Category: Lentil
Keywords: Beans, Asian, Indian, Low Protein, Low Cholesterol, Less Than 30 Minutes, Beginner Cook, Easy
Recipe Ingredients:
- 1 carrot
- 2 cups yellow lentils
- 1 lentil
- 1 tablespoon mustard seeds
- 1 green chili
- 2 cucumbers
- 2 tablespoons oil
- 2 tablespoons white urad dal
Nutritional Information (per serving):
- Calories: 52.8
- Fat Content: 1.8g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 11.1mg
- Carbohydrate Content: 8.1g
- Fiber Content: 2.3g
- Sugar Content: 2.7g
- Protein Content: 2.1g
Recipe Servings: 6 servings
Recipe Instructions:
- Peel and grate the carrot, then set it aside.
- Chop the cucumbers into very small cubes, leaving the skin on, and set them aside.
- In a pot, bring a little over half a cup of water to a boil and soak the washed yellow lentils in it.
- Simmer the lentils on low flame for 10-15 minutes or until tender.
- Squeeze out the excess water from the grated carrot and chopped cucumbers by pressing them tightly in the palm of your hand.
- Place the squeezed veggies in a large salad serving bowl.
- Heat oil in a frying pan over high flame.
- Once hot, add mustard seeds and allow them to crackle.
- Add the chopped green chili and the white urad dal, then mix once.
- Add the drained yellow lentils and sauté for 2 minutes on low-medium flame.
- Remove from heat.
- Toss the lentil mixture into the veggie mix in the salad bowl, and mix well.
- Cover and refrigerate until chilled.
- Enjoy this salad on its own or toss it into ‘Saffron Rice’ (recipe number 47592).
- For a different twist, mix it into yogurt and enjoy.
This vibrant and nutritious veggie lentil salad is not only a delight to the taste buds but also a wholesome addition to any meal. Its simplicity, affordability, and health benefits make it a standout dish that’s sure to become a favorite in your household too!
