Lentils.org

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Spring Greens with Quick Pickled Lentils & Vegetables

Prep Time: 20 Minutes

Total time: 30 Minutes

Servings: 4-6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    QUICK PICKLE:

    1 cup (250 mL) white wine vinegar

    1 Tbsp (15 mL) whole grain mustard

    1/4 cup (60 mL) sugar

    1 Tbsp (15 mL) kosher salt

    dash, ground black pepper

    1/2 cup (125 mL) thinly sliced carrot

    1/2 cup (125 mL) thinly sliced radishes

    1 cup (250 mL) cooked green lentils

    SALAD:

    1 Tbsp (15 mL) lemon juice

    1 tsp (5 mL) honey

    1 Tbsp (15 mL) canola oil

    8 cups (2 L) spring green mix (arugula, spinach, baby frisee, endive slices, etc.)

    1/4 cup (60 mL) toasted pumpkin seeds (plus more for garnish)

    1/4 cup (60 mL) crumbled goat cheese (optional)


Directions

  1. Bring vinegar, mustard, sugar, salt, and pepper to a boil. Remove from heat and stir in carrots and radishes. Let sit for 5 minutes and then add the lentils. Allow to sit for another 5 minutes and then drain the liquid. Set aside to cool completely.
  2. Whisk together lemon juice, honey, and canola oil. Season with salt and pepper. Toss with the spring greens and toasted pumpkin seeds.
  3. Once cooled, toss in pickled vegetables and lentils. Garnish with toasted pumpkin seeds and goat cheese. Serve immediately.

Nutritional Information

  • Serving Size: 2/3 cup (150 mL)
  • Per serving:
  • Calories 150
  • Total Fat 8 g
  • Saturated Fat 2.5 g
  • Cholesterol 10 mg
  • Carbohydrates 15 g
  • Dietary Fibre 5 g
  • Sugar 4 g
  • Protein 8 g
  • Sodium 310 mg
  • Potassium 241 mg
  • Folate 68 mcg