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Lentil, Garbanzo Bean & Tomato Salad

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Submitted by jetted

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 ½ 591
CUPS ML WATER
1 237
CUP ML LENTILS
2 2
LARGE LARGE CARROTS
peeled, diced
1 1
EACH EACH BAY LEAVES *
16 462.4
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
rinsed, drained
½ 0.5
BASKET BASKET CHERRY TOMATOES
halved *
1 237
CUP ML PARSLEY LEAVES
fresh, chopped
5 5
4 ½ 68
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh

Directions

Combine 2½ cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan.

Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes.

Drain, transfer to large bowl.

Cool.

Mix all remaining ingredients into lentils.

Season to taste with salt and pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 469 32% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 404mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 22g 88%
Sugars g
Protein 39g
Vitamin A 151% Vitamin C 60%
Calcium 12% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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