Directions:
- Rinse, drain and set aside the lentils.
- Put the water and shallot in a saucepan over medium heat and bring to a boil.
- Add garlic, bay leaf, and lentils.
- Reduce heat and simmer for 15 minutes, uncovered.
- Do not overcook, the lentils should have a crunch.
- Drain the lentils, discarding the shallot, garlic and the bay leaf.
- For the dressing, combine the ingredients in a small bowl and whisk to blend.
- Mix the lentils, sprouts and the watercress in a salad bowl.
- Add the dressing and toss to combine.
- Cover and refrigerate the salad for 2 to 3 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.53 Kcal (567 kJ) | ||
| Calories from fat | 4.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 1% | |
|---|---|---|---|
| Sodium | 113.71mg | 5% | |
| Potassium | 398.57mg | 8% | |
| Total Carbs | 23.86g | 8% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 10.53g | 42% | |
| Protein | 9.3g | 19% | |
| Vitamin C | 10mg | 17% | |
| Iron | 2.8mg | 16% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.39 Kcal (299 kJ) | ||
| Calories from fat | 2.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 1% | |
|---|---|---|---|
| Sodium | 59.9mg | 5% | |
| Potassium | 209.94mg | 8% | |
| Total Carbs | 12.57g | 8% | |
| Sugars | 1.55g | 12% | |
| Dietary Fiber | 5.54g | 42% | |
| Protein | 4.9g | 19% | |
| Vitamin C | 5.3mg | 17% | |
| Iron | 1.5mg | 16% | |
| Calcium | 22.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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