Cold lentil salad that's easy to prepare with already packed smoked mussels, available at most high end grocery stores. Smoked paprika, sherry vinegar and shallots add sweetness and crunch is delivered by diced cucumber and fresh parsley. Great as a snack, with bread, or a side dish to a seafood entree, like your favorite fish! Fresh mussels would definitely work, but require steaming, sautéing separately from the lentils. In this version, most of the effort is dicing the cucumbers and shallots while boiling the lentils.
Nutrition Facts (without olive oil)
Calories - 250
Total Fat - 7g
Carbs - 26g
Protein - 27g
Ingredients (serves 1)
1 tin - Smoked Mussels packed in olive oil and broth
1/2 cup - Black Lentils
1/2 mini Cucumber - diced
1 Shallot - Sliced (sub with onion)
Optional: fresno chile or red bell pepper - diced
Optional: celery stalk - diced
Parsley - handful- chopped
1 Tbsp Olive Oil
Smoked Paprika - 1.5 Tbsp
Sherry Vinegar - 1 Tsp
Lemon - 1/4th squeezed.
Salt - 1 Tsp
Steps
Boil the lentils in salted water (or chicken broth) until tender, but not completely mushy. Usually 15-25 minutes. Add water if required.
Strain and set aside in a bowl to cool.
In a bowl, add mussels and broth, cucumber, shallots, lemon, parsley sherry vinegar and spices and toss. Salt, lemon and vinegar to preference.
Serve cool or cold.
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