Dietitian Developed

Recipe by

Dietitian Developed

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5 Flavours Salad

Prep Time: 15 Minutes

Total time: 20 Minutes

Servings: 4

Dietitian Developed

Recipe by

Dietitian Developed

View All

Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) green lentils

    3 cups (750 mL) low-sodium chicken broth

    1 (8 oz/250 g) pkg toscano or Lacinato kale

    1 (3.5 oz/100 g) pkg shiitake mushrooms

    2 medium-sized beets, peeled and boiled until tender

    1/4 cup (60 mL) diced red onion

    3 celery stalks, diced

    Vinaigrette:

    1/4 cup (60 mL) balsamic vinegar

    1/4 cup (60 mL) extra virgin olive oil

    1 tsp (5 mL) curry powder

    to taste, salt and pepper


Directions

  1. Combine lentils and broth in a medium size pot and bring to a boil. Cover and reduce to a low simmer for 15-20 minutes, or until lentils are tender and liquid is absorbed. Drain if needed and salt to taste once cooked.
  2. Meanwhile, combine all vinaigrette ingredients, mix well, and set aside.
  3. Add mushrooms to a small skillet, cover, and cook over medium heat until tender. Season to taste with salt and pepper.
  4. Add baby kale to a large mixing bowl and toss with vinaigrette. Add lentils to kale and toss gently. The warmed mixture will soften the baby kale so that the kale has a slightly wilted look. Add prepared beets, onion, and celery. Serve.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 360
  • Total Fat 15 g
  • Saturated Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrates 43 g
  • Dietary Fibre 11 g
  • Sugar 7 g
  • Protein 15 g
  • Sodium 440 mg
  • Potassium 695 mg
  • Folate 43 mcg