White lentils, aka "Ivory Lentils" take on a rice-like texture when cooked. They add great vegetarian protein to the classic combination of tomatoes and basil; the Italian colors of red, white, and green shine through. This vegan, fat-free, gluten-free recipe is a must-have for quick, satisfying snacking.
EASY Servings: 4 Ready In: 30 minutes
1/2 cup white lentils
1 pint grape tomatoes
2 tbsp. fresh basil, chiffonade
2 tbsp. nutritional yeast
2 tbsp. Balsamic vinegar (good quality)
Salt and pepper, to taste
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Gather ingredients. Use a good quality balsamic here.
To cook the lentils: Place the lentils into a pot and cover with a couple of inches of water. Cover, bring to a boil, and simmer until tender, about 20 minutes. While the lentils cook, prepare the remaining ingredients.
To make the salad: Halve the tomatoes.
Thinly slice (chiffonade) the basil.
Combine the tomatoes, basil, nutritional yeast, and balsamic vinegar in a large mixing bowl. Add a dash each of salt and pepper.
When the lentils are tender, but not falling apart, they are ready.
Drain the lentils and rinse under cold water until completely cool. This will stop the cooking process so that they don't over cook.
Add the lentils to the mixing bowl with the tomatoes and basil mix. Stir well to combine.
Enjoy a room temperature.
Chef's Tip: If you can't find white lentils, you can substitute with short-grain brown rice, green lentils, or even quinoa.
Yield: 3 cups
Serving size: 1/4 of a recipe (about 3/4 cup)
Calories From Fat (4%) 4.49
% Daily Value
Total Fat 0.53g <1%
Saturated Fat 0.06g <1%
Cholesterol 0mg 0%
Sodium 8.29mg <1%
Potassium 418.6mg 12%
Total Carbohydrates 19.95g 7%
Fiber 9.24g 37%
Protein 8.93g 18%
Calcium 11.5mg 1%
Iron 25.39mg 141%
Vitamin A 699.84IU 14%
Vitamin C 1916.89mg 3195