Red Lentil Salad with Fresh Herbs

Ingredients and Weight:

• 2 cups (350g) red lentils
• 4 cups (1L) vegetable broth
• 1/2 cup (60g) chopped red onion
• 1/2 cup (60g) chopped celery
• 1/2 cup (60g) chopped carrots
• 1/4 cup (40g) chopped fresh parsley
• 1/4 cup (40g) chopped fresh cilantro
• 1/4 cup (40g) chopped fresh mint
• 3 tablespoons (45ml) lemon juice
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2g) salt
• 1/4 teaspoon (1g) black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Rinse the red lentils in a fine-mesh sieve until the water runs clear.
2. In a medium saucepan, combine the lentils, vegetable broth, red onion, celery, and carrots. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are tender.
3. While the lentils are cooking, prepare the dressing by whisking together the lemon juice, olive oil, cumin, coriander, salt, and pepper in a small bowl.
4. Drain any excess liquid from the lentils and transfer them to a large bowl. Add the dressing, fresh herbs, and any other desired toppings, such as feta cheese, toasted nuts, or seeds.
5. Stir to combine and serve warm or chilled.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 10g

Dish Characteristics:

• Vibrant and colorful salad
• Warm and comforting
• Fresh and flavorful with a hint of spice
• Customizable with various toppings

User Comments:

• "This salad is a burst of flavor and a perfect balance of warmth and freshness."
• "I love the combination of lentils, fresh herbs, and spices. It's a great salad for any occasion."
• "I made this salad for a dinner party and it was a huge hit. Everyone raved about the unique flavors."
• "This salad is so versatile. I've made it with different herbs and toppings, and it always turns out delicious."
• "It's a great way to use up leftover lentils and it's a healthy and satisfying meal."

Special Precautions and Tips:

• If you don't have vegetable broth, you can use water.
• If you can't find cilantro or mint, you can substitute with parsley or basil.
• If the lentils are not fully cooked, they will be chewy. Add a little more vegetable broth and cook for a few more minutes.
• Adjust the amount of spices to your taste preferences.
• Serve the salad immediately or refrigerate for up to 3 days.