ethiopian

Red Lentil and Tomato Salad with Green Chili

Name: Red Lentil and Tomato Salad with Green Chili
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 90 g red lentils, dry; 28 g olive oil; 160 g tomato, diced; 60 g red onion, finely diced; 15 g jalapeno, minced; 18 g lemon juice; 10 g Dijon mustard; 10 g cilantro, chopped; 2 g salt; 700 g water

This simmered dish pairs red lentils, dry with tomato, diced, red onion, finely diced and jalapeno, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

72 g Carbohydrates

29 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g red lentils, dry 317 kcal
28g olive oil 248 kcal
160g tomato, diced 29 kcal
60g red onion, finely diced 24 kcal
15g jalapeno, minced 5 kcal
18g lemon juice 5 kcal
10g Dijon mustard 7 kcal
10g cilantro, chopped 4 kcal
2g salt 0 kcal
700g water 0 kcal

Cooking instructions

red lentilswater
Rinse the lentils. Simmer lentils in water until just tender but not mushy, 10 to 12 minutes; drain well and cool 5 minutes.
olive oillemon juiceDijon mustardsalt
In a bowl, whisk olive oil, lemon juice, mustard, salt, and black pepper.
red lentils
Add the warm lentils and toss to coat.
tomatored onionjalapenocilantro
Fold in the diced tomato, red onion, jalapeno, and chopped cilantro.
lemon juicesalt
Let stand 5 minutes to meld flavors. Taste and adjust lemon, salt, or heat.
Serve as a filling salad or side.