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Lentils.org

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Chili Crisp Lentil Crunch Salad

Prep Time: 25 Minutes

Total Time: 30 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Lentils:
  • 3 Tbsp (45 mL) canola oil
  • 7 cups (1.75 L) cooked whole red (brown) lentils
  • 2 Tbsp (30 mL) minced garlic
  • 3 Tbsp (45 mL) chili crisp
  • 1 Tbsp (15 mL) low-sodium soy sauce
  • 2 tsp (10 mL) rice vinegar
  • 1 tsp (5 mL) sugar
  • Salad Build:
  • 6 cups (1.5 L) shredded Napa cabbage
  • 4 cups (1 L) shredded romaine
  • 2 cups (500 mL) shredded carrots
  • 1 cup (250 mL) cucumber, sliced thin
  • 1 cup (250 mL) edamame, shelled
  • 20 fl. oz (625 mL) sesame-ginger vinaigrette
  • 1 cup (250 mL) crispy wonton strips
  • ½ cup (125 mL) scallions

Directions

  1. To prepare the lentils: Heat oil in a large sauté pan over medium to high heat. Add lentils in single layer. Let lentils sit to lightly crisp, approximately 3-4 minutes before tossing. Add garlic and cook until fragrant, approximately 2-3 minutes. Remove lentils from pan into a large mixing bowl. Toss with chili crisp, soy sauce, vinegar, and sugar.
  2. To build the salad: In a large mixing bowl or hotel pan, toss greens with carrots, cucumber, edamame, and vinaigrette. Divide base equally between 10 bowls and top with ¾ cup - 1 cup (175-250 mL) of lentils. Garnish with wonton strips and scallions.

Nutritional Information

  • Serving Size: 1 bowl (360 g)
  • Per serving:
  • Calories 480
  • Total Fat 21 g
  • Saturated Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrates 58 g
  • Dietary Fibre 9 g
  • Sugar 14 g
  • Protein 17 g
  • Sodium 640 mg
  • Potassium 650 mg
  • Folate 210 mcg

Tags

www.lentils.org