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Lentils.org

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Corn-Poblano-Lentil Salsa

Prep Time: 15 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ½ Tbsp (7 mL) extra virgin olive oil

    2 cups (500 mL) corn kernels, fresh

    1 cup (250 mL) whole red lentils, cooked

    1 cup (250 mL) cherry tomatoes, quartered

    ½ cup (125 mL) poblano pepper, seeded and small dice

    ¼ cup (60 mL) jalapeno, seeded and mined

    2 Tbsp (30 mL) garlic, minced

    ½ Tbsp (7 mL) oregano, fresh, minced

    2 tsp (10 mL) cumin

    ½ Tbsp (7 mL) lime juice

    3 Tbsp (45 mL) fresh cilantro, minced

    ¼ cup (60 mL) Feta cheese, crumbled


Directions

  1. In a large sauté pan, heat oil over medium-high heat.
  2. Add corn, lentils, tomatoes, poblano, and jalapeno. Cook without stirring for 4 minutes.
  3. Add garlic, oregano, and cumin and cook for 2 minutes. Remove from heat and allow to cool.
  4. Dress with lime juice and cilantro and fold through Feta cheese.

Nutritional Information

  • Serving Size: 6 Tbsp (90 mL)
  • Per serving:
  • Calories 80
  • Total Fat 2.5 g
  • Saturated Fat 1 g
  • Cholesterol 5 mg
  • Carbohydrates 10 g
  • Dietary Fibre 3 g
  • Sugar 3 g
  • Protein 3 g
  • Sodium 140 mg
  • Potassium 172 mg
  • Folate 51 mcg