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Warm Green Lentil Salad with Tuna

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Fresh Juice
The better the quality of olive oil you use for this warm, Mediterranean-style salad, the better the flavour will be. Olive oil is high in monounsaturated fats, which studies show may prevent heart disease and lower blood cholesterol, particularly low-density lipoprotein, or "bad," cholesterol.

Ingredients

  • 2 leeks (white and light green parts only), finely diced
  • 2 carrots, finely diced
  • 1 stalk celery, finely diced
  • 1-1/3 cups  (325 mL)  green lentils
  • 1/4 cup  (60 mL)  minced  fresh Italian parsley
  • 1/4 cup  (60 mL)  lemon juice
  • 2 tbsp  (30 mL)  drained caper
  • 2 tbsp  (30 mL)  extra-virgin olive oil
  • 1 large  clove garlic, minced
  • 3/4 tsp  (4 mL)  each salt and pepper
  • 2 cans  (6 oz/170 g) solid tuna, drained

Preparation

In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl.

Add lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 40 minutes. Drain and add to bowl.

Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat.

Break tuna into chunks and add to salad. Toss and serve.

Makes 4 servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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