Directions:
- Place lentils in a large salad bowl.
- Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
- In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
- If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.07 Kcal (741 kJ) | ||
| Calories from fat | 43.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Sodium | 121.79mg | 5% | |
| Potassium | 584.92mg | 12% | |
| Total Carbs | 24.33g | 8% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 9.69g | 39% | |
| Protein | 7.97g | 16% | |
| Vitamin C | 80.9mg | 135% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 121mg | 672% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 97.48 Kcal (408 kJ) | ||
| Calories from fat | 24.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 7% | |
|---|---|---|---|
| Sodium | 67.05mg | 5% | |
| Potassium | 322.02mg | 12% | |
| Total Carbs | 13.39g | 8% | |
| Sugars | 2.37g | 17% | |
| Dietary Fiber | 5.33g | 39% | |
| Protein | 4.39g | 16% | |
| Vitamin C | 44.5mg | 135% | |
| Vitamin A | 0.7mg | 40% | |
| Iron | 66.6mg | 672% | |
| Calcium | 43.7mg | 8% | |
* 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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