Recipe by Cooking Light September 2000


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.

  • Combine 1/4 teaspoon salt, mint, and the next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine.

  • Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.

Nutrition Facts

312 calories; calories from fat 26%; fat 9.1g; saturated fat 1.2g; mono fat 5.6g; poly fat 1.4g; protein 23g; carbohydrates 38.5g; fiber 9.7g; cholesterol 65mg; iron 8.3mg; sodium 573mg; calcium 161mg.