So, lentils don’t have the happiest connotations in Jewish cooking. They are often served as part of mourning loved ones. However, they were in Queen Esther’s diet (the heroine of our Purim story), too, so it evens out. This recipe contains kale for calcium, whole grain pasta (high fiber and better than refined grains like white pasta or white rice). Carrots and green beans for B vitamins, vitamin K, and other nutrients.
Ingredients
Servings 1
- 1/4 cup dried lentils
- 2 ounces dry whole wheat pasta
- 1 cup fresh green beans cut into 1-inch pieces
- 2 tablespoons almond slivers
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- Curry powder
- 1 cup kale
- 1/2 lemon
Nutritional Facts
Nutrition Facts
Lentil and Green Bean Salad
Amount per Serving
Calories
706
% Daily Value*
Fat
27
g
42
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Sodium
95
mg
4
%
Potassium
1472
mg
42
%
Carbohydrates
97
g
32
%
Fiber
26
g
108
%
Sugar
10
g
11
%
Protein
30
g
60
%
Vitamin A
18175
IU
364
%
Vitamin C
111
mg
135
%
Calcium
350
mg
35
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Boil water on medium heat. Add lentils and pasta. Cook for 10 minutes. Drain off excess water.
- In a small bowl, mix together lentils and pasta with green beans, almonds, carrots, olive oil, and curry powder.
- Spread kale around the plate. Place mixture on top of kale.
- Squeeze 1/4 lemon top. Slice the remaining lemon and place it along the sides of the kale bed for garnish and occassion lemon spritzing.
Is there something I can use instead of curry?
Curry adds a lot of flavor so maybe some other blend of spices, depends what you have and like.
😍 love the full salad minus the kale