Photo: Anna Pelzer
Lentil Salad with Goat Cheese Crostini Recipe
11 ingredients
4 servings
openrecipes
This lentil recipe served with goat cheese crostini combines French lentils with tomatoes, fennel, and frisée.
Estimated Nutrition (whole recipe, rough)
480
Calories
19g
Protein
23g
Fat
56g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cherry | 1 cup (138g) | 87 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups water
- 3/4 cup green or black lentils
- 1 teaspoon kosher salt, plus more as needed
- 12 (1/2-inch-thick) baguette slices (from about half a baguette)
- Extra-virgin olive oil
- Freshly ground black pepper
- 1/2 small fennel bulb, trimmed and halved
- 1 bunch frisée or curly endive
- 8 cherry tomatoes, halved
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 2 ounces chèvre (fresh goat cheese)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes