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2 servings
suggest servings
| 1 | cup | lentils | any type |
| 1x | salt, | salt | or soy sauce, to taste |
| 1 | x | black pepper | to taste |
| 2 | tablespoons | olive oil | optional |
| 1 | tablespoon | wine vinegar | |
| 2 | teaspoons | dijon mustard | |
| 2 | each | tomatoes | chopped, or canned |
| 2-3 | each | scallions, spring or green onions | |
| 2 | tablespoons | parsley leaves | chopped |
Cook lentils in water for 30 to 45 minutes (no salt) Drain.
Blend in other things except for tomatoes, parsley and green onions.
Chill.
Add rest of the stuff.
Serve cold with or without hard boiled eggs.
| % Daily Value* | |
| Total Fat 15.0g | 22% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 31.0g | 126% |
| Sugars 6.0g | |
| Protein 26.0g | 53% |
| Vitamin A | 29% | Vitamin C | 45% | |
| Calcium | 8% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were...
Very easy and tasty recipe! I used only half the amount of sugar called for, and it was sweet enough for our family. Keeper!
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