Lentil Vegetable Salad
Advertisement
Ingredients
- 1/2 cup lentils (washed)
- 2 cups potatoes, sliced (15 ounce can, low-sodium)
- 1 cup peas (frozen)
- 2 carrots (large, shredded)
- 1 tablespoon parsley
- 2 tablespoons red wine vinegar
- 3 teaspoons mustard
- 1/4 cup olive oil
Instructions
- Wash hands with soap and water.
- Boil 1 cup water in a saucepan.
- Add the lentils. Cook for 20 minutes over low heat until tender, then drain.
- Cook the peas for 3 minutes in another saucepan. Then remove from heat.
- Rinse and drain the peas.
- Wash, peel, and shred the carrots.
- Put the cooked lentils, sliced potatoes, peas, and shredded carrots in a bowl.
- Put the parsley, vinegar, mustard, and olive oil in another bowl. Stir well.
- Pour the dressing over the lentil vegetable salad.
Nutrition
| Calories | 201 |
|---|---|
| Protein | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 66 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network