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Lentil Vegetable Salad

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Submitted by maryscomp2

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

3 7.1E+2
CUPS ML CHICKEN BROTH
1 1
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML MARJORAM
dried *
¼ 1.3
TEASPOON ML THYME
dried *
1 5
1 1
MEDIUM MEDIUM CARROTS
chopped
1 1
MEDIUM MEDIUM CELERY STALKS
chopped *
2 2
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
optional
½ 118
CUP ML WATER CHESTNUTS
rinsed, drained, sliced *
¼ 59

Directions

Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme.

Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender.

Drain in a colander.

Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes.

Add lentils, hot pepper, water chestnuts and vinaigrette.

Serve on a bed of lettuce leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 173 14% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 181mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 10g 41%
Sugars g
Protein 23g
Vitamin A 36% Vitamin C 7%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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