Ingredients
1 cup dry USA lentils, rinsed
2 cups water
1⁄3 cup seasoned rice vinegar
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 clove garlic, minced
6 ounces linguine pasta
3⁄4 cup chopped green onions
1 cup sliced water chestnuts
1 cup fresh or thawed frozen pea pods
1⁄4 cup chopped cilantro
Method
Place lentils and water in a medium saucepan; bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until lentils are barely tender. Drain, if necessary, and place lentils in a medium bowl.
In a small bowl, combine vinegar, peanut oil, soy sauce, ginger, sesame oil, and garlic. Pour the dressing over the lentils, cover and chill.
In a large saucepan, cook the linguine in 2 quarts boiling water until just tender. Drain and rinse with cold water.
Stir the linguine into the lentils along with remaining ingredients. Chill for several hours to allow the flavors to blend.
Nutrition:
| Calories | 229 |
| Protein | 9 g |
| Carbohydrates | 35 g |
| Fiber | 7 g |
| Total Fat | 6 g |
| Saturated Fat | |
| Iron | 3 mg |
| Sodium | 435 mg |
| Folate | 160 mcg |
| Calcium | 22 mg |
| Magnesium | 37 mg |