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RECIPE
26 INGREDIENTS5 STEPS1HR

Lentil Salad with Lemon Berbere Dressing

4.0
1 Ratings

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The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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Fresh, flavorful and filling. This lentil salad is packed with peppery arugula, mushrooms, radishes, clementine slices and yummy lentils!
1HR
Total Time

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Lentil Salad

1
French Green Lentils
2 cups
Chicken Stock
or veggie broth
2 cloves
Garlic , peeled
1 bunch
1 cup
Radishes , thinly sliced
4 oz
Beech Mushrooms
or any small mushrooms
3
Clementines , peeled
1/2 cup
Pecans

Lemon Berbere Dressing

1/4 tsp
Ground Coriander
1/4 tsp
Ground Cardamom
1/4 tsp
Garlic Powder
1/4 tsp
Onion Powder
1/4 tsp
Pink Himalayan Sea Salt
1/4 tsp
1/4 tsp
Cayenne Pepper
1/4 tsp
Fenugreek Seeds , ground
1/8 tsp
Ground Cinnamon
1/8 tsp
Ground Allspice
1/8 tsp
Crushed Red Pepper Flakes
1 dash
Ground Nutmeg
1/4 cup
2 Tbsp
Water

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Nutrition Per Serving

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CALORIES
651
FAT
47.0 g
PROTEIN
18.7 g
CARBS
47.4 g

Author's Notes

This salad is great as a main dish, but can also be used a side salad with stuffed mushrooms or roasted potatoes and your meat of choice.

Cooking Instructions

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Step 1
Add French Green Lentils (1), Chicken Stock (2 cup), Bay Leaf (1) and Garlic (2 clove) to a medium pot, bring to a boil and let simmer for 40 minutes or until lentils are tender. Remove bay leaf and garlic.
Step 2
In a bowl, zest and juice the Lemon (1).
Step 3
Add in Ground Coriander (1/4 teaspoon), Ground Cardamom (1/4 teaspoon), Onion Powder (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Pink Himalayan Sea Salt (1/4 teaspoon), Paprika (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Fenugreek Seeds (1/4 teaspoon), Ground Ginger (1/8 teaspoon), Ground Cinnamon (1/8 teaspoon), Ground Allspice (1/8 teaspoon), Crushed Red Pepper Flakes (1/8 teaspoon), Ground Black Pepper (1/8 teaspoon) and Ground Nutmeg (1 dash).
Step 4
Add Water (1/8 cup) and slowly whisk in Olive Oil (1/4 cup) until combined. Or mix all ingredients in a small jar with a tight-fitting lid and shake until combined.
Step 5
Combine lentils, Arugula (1 bunch), Radish (1 cup), Beech Mushrooms (4 ounce), Clementine (3), and Pecans (1/2 cup). Dress immediately before serving. Enjoy!

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Nutrition Per Serving
Calories
651
% Daily Value*
Fat
47.0 g
60%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
4.7 mg
2%
Carbohydrates
47.4 g
17%
Fiber
16.5 g
59%
Sugars
14.4 g
--
Protein
18.7 g
37%
Sodium
366.1 mg
16%
Vitamin D
0.1 µg
0%
Calcium
147.3 mg
11%
Iron
4.4 mg
24%
Potassium
802.1 mg
17%
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