Directions:
- In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool.
- Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well.
- Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.36 Kcal (822 kJ) | ||
| Calories from fat | 66.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Sodium | 219.93mg | 9% | |
| Potassium | 428.44mg | 9% | |
| Total Carbs | 23.7g | 8% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 10.98g | 44% | |
| Protein | 9g | 18% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.66 Kcal (271 kJ) | ||
| Calories from fat | 21.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 11% | |
|---|---|---|---|
| Sodium | 72.42mg | 9% | |
| Potassium | 141.09mg | 9% | |
| Total Carbs | 7.8g | 8% | |
| Sugars | 1.14g | 14% | |
| Dietary Fiber | 3.62g | 44% | |
| Protein | 2.96g | 18% | |
| Vitamin C | 6.4mg | 32% | |
| Iron | 0.9mg | 15% | |
| Calcium | 17.6mg | 5% | |
* 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.
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