Ingredients
2 cups dry USA lentils, rinsed
1 quart water
2 tablespoons minced scallions
2 cups seeded and julienned cucumber
2 teaspoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons garlic chili paste
2 tablespoons dark sesame oil
Salt and freshly ground black pepper, to taste
Romaine lettuce leaves
4 cups cooked chicken breast, julienned
Method
In a medium saucepan, combine lentils and water and bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 20 minutes. Drain, cover and chill.
Combine scallions, cucumber, garlic, ginger, vinegar, soy sauce, sugar, chili paste and sesame oil in a bowl. Mix well.
Add dressing mixture to lentils. Mix well. Season with salt and pepper.
Arrange lettuce leaves on serving plates. Arrange the chicken over lettuce then spoon lentils over chicken.
Nutrition:
| Calories | 152 |
| Protein | 15 g |
| Carbohydrates | 14 g |
| Fiber | 5 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Iron | 3 mg |
| Sodium | 290 mg |
| Folate | 118 mcg |
| Calcium | 20 mg |
| Magnesium | 34 mg |