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Ingredients40 m servings 293 cals
Original recipe yields 8 servings
- Bring a pot of lightly salted water to a boil; add lentils. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onions until slightly browned, 10 to 15 minutes. Add mushrooms and celery; cook until mushrooms have softened, about 7 minutes.
- Whisk 1/4 cup olive oil, soy sauce, honey, lemon juice, and garlic together in a bowl.
- Stir almonds into onion mixture; mix well. Carefully fold in lentils and dressing; stir to coat. Serve warm or cold.
Per Serving: 293 calories; 15 g fat; 30.2 g carbohydrates; 13.4 g protein; 0 mg cholesterol; 682 mg sodium. Full nutrition