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Add a photoServings: 8
Ingredients
- 1 c. lentils rinsed
- 2 c. water
- 1/3 c. seasoned rice vinegar
- 2 Tbsp. peanut oil
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh ginger grated
- 1 Tbsp. sesame oil
- 1 x clove garlic chopped
- 6 ounce uncooked linguine
- 2 quart boiling water
- 3/4 c. green onions minced
- 1 c. waterchestnuts sliced
- 1 c. pea pods
- 1/4 c. Chinese parsley minced
Directions
- Place lentils in a medium saucepan with the water; bring to a boil. Reduce heat, cover and simmer 10 to 12 min, or possibly till lentils are barely tender. Drain, if necessary, and place in a medium bowl.
- Combine vinegar, oil, soy sauce, ginger, sesame oil, and garlic. Pour over lentils. Cover and refrigeratewhile preparing linguine.
- In a large saucepan, cook the linguine in boiling water till it reaches the desired tenderness. Drain well, and rinse with cool water. Stir linguine into the lentils along with the remaining ingredients. Refrigerateseveral hrs before serving to blend flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 8 servings | |
| Calories 234 | |
| Calories from Fat 50 | 21% |
| Total Fat 5.72g | 7% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 244mg | 10% |
| Potassium 410mg | 12% |
| Total Carbs 35.45g | 9% |
| Dietary Fiber 9.0g | 30% |
| Sugars 2.35g | 2% |
| Protein 9.96g | 16% |
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