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Indian Lentil Salad

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Pillsbury Kitchens
Updated Feb 2, 2011
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Looking for a tasty Indian cuisine? Enjoy this lentil salad made with vegetables - a perfect side dish.

Indian Lentil Salad

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 11
  • Servings 12
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Ingredients

  • 3/4 cup dried lentils
  • 1 cup diced zucchini
  • 1 cup diced yellow summer squash
  • 3/4 cup sliced carrot
  • 1/4 cup chopped fresh cilantro
  • 2 medium tomatoes, chopped
  • 1 jalapeño chile, minced
  • 1 1/2 teaspoons cumin
  • 1 1/4 teaspoons salt
  • 2 tablespoons oil
  • 1 teaspoon mustard seed

Instructions

  • Step 
    1
    In medium saucepan, bring 2 1/2 cups water and lentils to a boil over high heat. Reduce heat; simmer 15 to 20 minutes or until lentils are tender; drain. Rinse with cold water; drain well. Cool 5 minutes.
  • Step 
    2
    In medium bowl, combine cooked lentils and all remaining ingredients except oil and mustard seed; mix well.
  • Step 
    3
    Heat oil in small skillet over medium heat until hot. Add mustard seed; cover and cook about 3 minutes or until seed pops. Remove from heat. Add seed to salad; stir to combine.

Nutrition

80 Calories
3g Total Fat
4g Protein
10g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
80
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
230mg
10%
Total Carbohydrate
10g
3%
Dietary Fiber
5g
20%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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