Search
by Ingredient

Cold Lentil Salad

StarStarStarHalf starEmpty star

Submitted by mellie

YIELD

2 servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 237
CUP ML LENTILS
any type
1 1
X X SALT
or soy sauce, to taste *
1 1
X X BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML OLIVE OIL
optional
1 15
TABLESPOON ML WHITE WINE VINEGAR
2 1E+1
TEASPOONS ML DIJON MUSTARD
2 2
EACH EACH TOMATOES
chopped, or canned
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 484 27% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 21g 21%
Dietary Fiber 31g 126%
Sugars g
Protein 53g
Vitamin A 29% Vitamin C 45%
Calcium 8% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
More health news

    Email this recipe