Dinner Tonight: Lentil Salad with Grilled Zucchini and Prosciutto

Dinner Tonight: Lentil Salad with Grilled Zucchini and Prosciutto could be just the gluten free and dairy free recipe you've been looking for. For $2.37 per serving, you get a main course that serves 4. One portion of this dish contains roughly 18g of protein, 41g of fat, and a total of 570 calories. If you have dried green lentils, flat leaf parsley, olive oil, and a few other ingredients on hand, you can make it. 40 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Serious Eats. Overall, this recipe earns an awesome spoonacular score of 91%. Similar recipes include Dinner Tonight: Shaved Asparagus, Pea, and Prosciutto Salad, Dinner Tonight: Warm Prosciutto, Fig, and Blue Cheese Salad, and Dinner Tonight: Warm Sausage and Lentil Salad.

Servings: 4

 

Ingredients:

6 ounces small green lentils

6 sprigs flat leaf parsley, stems discarded, leaves chopped

2 garlic cloves, lightly crushed

8 tablespoons extra-virgin olive oil, divided

4 ounces thinly sliced prosciutto

2 tablespoons red wine vinegar

salt and pepper

6 medium zucchini, finely sliced lengthwise into ribbons

Equipment:

colander

sauce pan

whisk

bowl

grill pan

grill

stove

Cooking instruction summary:

Procedures 1 Pour lentils into a medium-sized saucepan and cover with water by an inch. Turn heat to medium and bring to a boil, and then reduce heat to maintain a steady simmer. Cook until lentils are tender, about 15 minutes, and then drain them in a colander. 2 Meanwhile, whisk together the vinegar, four tablespoons of oil, and garlic in a large bowl. Add the lentils and toss well. Season to taste with salt and pepper 3 Prepare a grill for medium-high heat, or set a grill pan on the stove and turn the heat to medium-high. Toss the zucchini slices with the remaining olive oil in a bowl. Place as many of the zucchini slices on the grill or grill pan as will fit comfortably in one layer. Cook until grill marks appear on the bottom, one to two minutes. Flip the pieces and cook again until the grill marks appear. Transfer cooked slices to the bowl with the lentils. Repeat process until all zucchini slices are cooked. 4 Toss the zucchini and lentil salad, and then divided it among four large plates. Also, divide the prosciutto among the plates. Serve with additional salt if necessary, but watch out, the prosciutto is pretty salty.

 

Step by step:


1. Pour lentils into a medium-sized saucepan and cover with water by an inch. Turn heat to medium and bring to a boil, and then reduce heat to maintain a steady simmer. Cook until lentils are tender, about 15 minutes, and then drain them in a colander.

2. Meanwhile, whisk together the vinegar, four tablespoons of oil, and garlic in a large bowl.

3. Add the lentils and toss well. Season to taste with salt and pepper

4. Prepare a grill for medium-high heat, or set a grill pan on the stove and turn the heat to medium-high. Toss the zucchini slices with the remaining olive oil in a bowl.

5. Place as many of the zucchini slices on the grill or grill pan as will fit comfortably in one layer. Cook until grill marks appear on the bottom, one to two minutes. Flip the pieces and cook again until the grill marks appear.

6. Transfer cooked slices to the bowl with the lentils. Repeat process until all zucchini slices are cooked.

7. Toss the zucchini and lentil salad, and then divided it among four large plates. Also, divide the prosciutto among the plates.

8. Serve with additional salt if necessary, but watch out, the prosciutto is pretty salty.


Nutrition Information:

Quickview
570k Calories
18g Protein
40g Total Fat
35g Carbs
34% Health Score
Limit These
Calories
570k
29%

Fat
40g
63%

  Saturated Fat
7g
50%

Carbohydrates
35g
12%

  Sugar
8g
9%

Cholesterol
18mg
6%

Sodium
409mg
18%

Get Enough Of These
Protein
18g
37%

Folate
276µg
69%

Vitamin C
57mg
69%

Fiber
15g
64%

Manganese
1mg
56%

Vitamin K
56µg
54%

Vitamin B6
0.8mg
40%

Vitamin B1
0.59mg
39%

Potassium
1247mg
36%

Phosphorus
348mg
35%

Vitamin E
4mg
31%

Magnesium
109mg
27%

Iron
4mg
26%

Vitamin B2
0.39mg
23%

Zinc
3mg
22%

Copper
0.4mg
20%

Vitamin B3
3mg
18%

Vitamin B5
1mg
17%

Vitamin A
741IU
15%

Selenium
10µg
14%

Calcium
77mg
8%

Vitamin B12
0.14µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Healthy Chocolate Chip Cookie Muffins
Apricot Wraps
Garlic Green Beans
Caramel Sauce
Roasted Eggplant and Caramelized Onion Grilled Cheese
Motoring Munchies
Blackened Salmon with Avocado Mango Salsa
Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
Thai Steamed Snapper
Light Tacos
Food Trivia

In 2006, Shari’s Berries pioneered the concept of delivering chocolate dipped fruits nationwide in freeze packs.

Food Joke

A man told his doctor, "I don't think my wife's hearing is as good as it used to be. What should I do?" The doctor replied, "Try this test first. When your wife is at the sink doing dishes, stand fifteen feet behind her and ask her a question. If she doesn't respond, keep moving closer, asking the question until she hears you." He went home and saw his wife preparing dinner. Standing fifteen feet behind her he said, "What's for dinner, honey?" Hearing no reply, he moved up to ten feet behind her and repeated the question. Still no reply, so he moved to five feet. Finally he stood directly behind her and said, "Honey, what's for dinner tonight?" She turned around and yelled in his face, "For the fourth time, I SAID CHICKEN, you deaf old goat!

Popular Recipes
Pizza Crackers

A Cedar Spoon

Apple Pancake Rings

Taste and Tell Blog

Pork Tenderloin with Seasoned Rub

Foodnetwork

Restaurant-Style Chipotle Salsa

Home Cooking Memories

Rich French Onion Soup

Taste of Home