Directions:
- Cook the lentils: Rinse lentils and remove stones. Place in a pan, and add enough water to cover.
- Bring water and lentils to a boil. Reduce heat to low and continue cooking for 30 minutes.
- Do NOT allow the lentils to rapidly boil for long. This will break the lentils, and you won't be able to drain them later. Also, do not use red lentils, as they will become mush.
- When lentils are soft, remove from heat, drain, and refrigerate, until you are ready to assemble the salad.
- Roast the vegetables: Preheat oven to 375°F.
- Chop vegetables, and toss them with olive oil. (Any vegetables that you like can be used, I provided a list as an example.).
- Spread the vegetables on a baking sheet lined with parchment.
- Bake 20-30 minutes, until browned. Set aside to cool.
- Mix lentils, vegetables, salt, lime juice, and feta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.18 Kcal (947 kJ) | ||
| Calories from fat | 57.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 13.35mg | 4% | |
| Sodium | 203.23mg | 8% | |
| Potassium | 549.95mg | 12% | |
| Total Carbs | 29.63g | 10% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 12.99g | 52% | |
| Protein | 12.87g | 26% | |
| Vitamin C | 106.8mg | 178% | |
| Iron | 3.2mg | 18% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 154.44 Kcal (647 kJ) | ||
| Calories from fat | 38.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 10% | |
|---|---|---|---|
| Cholesterol | 9.12mg | 4% | |
| Sodium | 138.77mg | 8% | |
| Potassium | 375.52mg | 12% | |
| Total Carbs | 20.23g | 10% | |
| Sugars | 2.1g | 12% | |
| Dietary Fiber | 8.87g | 52% | |
| Protein | 8.79g | 26% | |
| Vitamin C | 72.9mg | 178% | |
| Iron | 2.2mg | 18% | |
| Calcium | 72.7mg | 11% | |
* 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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