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
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
-
Step1In 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.
-
Step2In medium bowl, combine cooked lentils and all remaining ingredients except oil and mustard seed; mix well.
-
Step3Heat 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;Tips from the
Pillsbury Kitchens
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