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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place red lentils in a colander and pick out any stray bits. Rinse with water and drain. | 2. Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion. | 3. While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste. | 4. Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated. | 5. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
red lentil	1	cup		687.36	121.152	45.9072	4.1664
carrot	2		diced	104.96	24.5248	2.3808	0.6144
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
watercress	2	cups	chopped	7.48	0.8772	1.564	0.068
balsamic vinegar	2 1/2	tablespoons		35.2	6.812	0.196	0.0
extra virgin olive oil	1	tablespoon		-	-	-	-
dijon mustard	1 1/4	1/4		-	-	-	-
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.