Carrot/Lentil Salad Recipe

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Ingredients:

Serving

1 cup dried lentils, rinsed
1 cup diced carrots
2 garlic cloves, minced
1 bay leaf
dressing:
1/2 cup finely chopped celery
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper

Directions:

In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.67 Kcal (882 kJ)
Calories from fat	87.22 Kcal
		% Daily Value*
Total Fat	9.69g	15%
Sodium	412.7mg	17%
Potassium	426.25mg	9%
Total Carbs	22.91g	8%
Sugars	2.22g	9%
Dietary Fiber	10.88g	44%
Protein	8.77g	18%
Vitamin C	10.5mg	17%
Vitamin A	0.2mg	7%
Iron	2.9mg	16%
Calcium	36.6mg	4%

Amount Per 100 g
Calories	245.11 Kcal (1026 kJ)
Calories from fat	101.48 Kcal
		% Daily Value*
Total Fat	11.28g	15%
Sodium	480.18mg	17%
Potassium	495.94mg	9%
Total Carbs	26.66g	8%
Sugars	2.58g	9%
Dietary Fiber	12.66g	44%
Protein	10.21g	18%
Vitamin C	12.2mg	17%
Vitamin A	0.2mg	7%
Iron	3.3mg	16%
Calcium	42.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.2

Points
5

PointsPlus

Good Points

saturated fat free,
cholesterol free,
high fiber

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