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Add a photoServings: 6
Ingredients
- 2 c. dry French green lentils
- 2 lrg carrots shredded
- 1 med red bell pepper diced
- 3/4 c. pitted kalamata olives minced
- 1/3 c. minced parsley
- 4 x garlic cloves chopped
- 4 Tbsp. balsamic vinegar
- 1/3 c. toasted walnuts coarsely minced Extra virgin olive oil as needed
Directions
- Bring large pot of water and lentils to a boil. Cook lentils till just tender, about 20 min. Drain any excess water. Transfer lentils to large serving bowl.
- Add in carrots, bell pepper, olives, parsley and garlic, and stir well.
- Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.
- This recipe yields 6 servings.
- Comments: Serve the lentils on a bed of mixed baby greens drizzled with an extra virgin olive oil vinaigrette.
- Chop up ripe tomatoes and add in them to this tasty salad. Leftover lentil salad makes a great lunch the next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 38 | 13% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 172mg | 7% |
| Potassium 765mg | 22% |
| Total Carbs 45.49g | 12% |
| Dietary Fiber 21.3g | 71% |
| Sugars 4.71g | 3% |
| Protein 17.72g | 28% |
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