Vinaigrette Lentils
Ingredients
- 455 g (1 pound) green lentils, cooked
- 65 g (½ ) medium onion, halved
- 2 tomatoes, diced
- 2 small garlic cloves, peeled
- ½ bunch coriander, chopped
- 35 g (¼ cup) pomegranate seeds
- 1 Tablespoon jalapeño, diced
- 80 ml (⅓ cup) olive oil
- 2 small limes, juiced
- 2 Tablespoons red wine vinegar
- 2 teaspoons ground cumin
- ½ teaspoon salt, optional
- 5 ml (1 teaspoon) honey
Directions
- In the Vitamix container combine half of the diced tomato, jalapeno, lime, red wine vinegar, salt, garlic, honey, oil and cumin. Secure the lid.
- Select variable 1 and star the machine. Quickly move up to variable 10 and blend for 30 seconds. Stop the machine.
- Combine the remaining ingredients together in a bowl, and dress with the vinaigrette. Allow lentils to sit for 10 minutes, to absorb the dressing. Serve chilled.
Nutrition Information
Serving Size | 1 serving |
Amount Per Servings | |
Calories | 350 |
Total Fat | 20 |
Saturated Fat | 2.5 |
Cholesterol | 0 |
Sodium | 250 |
Total Carbohydrate | 33 |
Dietary Fiber | 11 |
Sugars | 8 |
Protein | 12 |