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Northern Pulse Growers Association

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Lentils, Chilies, & Jicama Salad

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4 c. lentils                                                                    
2 c. Jicama, julienne-sliced
2 quarts chicken broth or water                            
1 c. red bell pepper, diced
½ c. butter or oil                                                                
½ c. chopped cilantro
2 c. diced onion
2 tsp. dried basil
1 c. Serrano chilies, minced
1 tsp. ground ginger
2 c. corn kernels
salt and pepper to taste

Cook lentils in broth or water just until tender, about 15 minutes.  Drain.  In a steam-jacketed kettle or stock pot, heat butter or oil over medium heat. Stir in onion and chilies.  Sauté until onion is soft, about 5 minutes.  Stir in corn, jicama, bell pepper, cilantro, basil, ginger, salt and pepper. Continue cooking additional 3 to 5 minutes.  Serve hot as an accompaniment to seafood, lamb or chicken or cold as a side salad to cheeses and grilled meats.

Nutrition Facts
Serving Size 
Servings Per Container 24 (1/2 cup)
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4