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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse. | 2. Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes. | 3. Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well. | 4. Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool. | 5. MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well. | 6. Add the dressing to the salad and toss lightly, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1			-	-	-	-
garlic clove	2			-	-	-	-
green lentil	50			-	-	-	-
new potato	450			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
mustard seed	1	tablespoon		32.004	1.7697	1.643	2.2831
olive oil	50			238.68	0.0	0.0	27.0
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt black pepper			ground	-	-	-	-

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