Lentil Vegetable Salad Recipe

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Ingredients:

Serving

1 cup red lentils
3 cups chicken broth
1 bay leaf
1/4 tsp dried marjoram
1/4 tsp dried thyme
1 tsp extra virgin olive oil
1 medium carrot chopped
1 stalk celery sliced
2 green onions chopped
1/4 tsp hot pepper flakes
1/2 cup water chestnuts sliced rinsed and drained
1/4 cup balsamic vinegar

Directions:

Rinse lentils in cold water then place in a saucepan with broth, bay leaf, marjoram and thyme.
Bring to a boil then reduce heat and simmer uncovered for 30 minutes or until tender.
Drain in a colander then heat oil in a skillet and stir fry vegetables 3 minutes in hot oil.
Add lentils, hot pepper, water chestnuts and vinaigrette then serve on a bed of lettuce leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.76 Kcal (640 kJ)
Calories from fat	10.36 Kcal
		% Daily Value*
Total Fat	1.15g	2%
Sodium	452.22mg	19%
Potassium	503.53mg	11%
Total Carbs	25.07g	8%
Sugars	3.55g	14%
Dietary Fiber	11.17g	45%
Protein	8.78g	18%
Vitamin C	11.2mg	19%
Vitamin A	0.1mg	3%
Iron	2.8mg	16%
Calcium	39.5mg	4%

Amount Per 100 g
Calories	74.27 Kcal (311 kJ)
Calories from fat	5.04 Kcal
		% Daily Value*
Total Fat	0.56g	2%
Sodium	219.86mg	19%
Potassium	244.81mg	11%
Total Carbs	12.19g	8%
Sugars	1.73g	14%
Dietary Fiber	5.43g	45%
Protein	4.27g	18%
Vitamin C	5.4mg	19%
Iron	1.4mg	16%
Calcium	19.2mg	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

2.4

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
high fiber

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