Directions:
- In a 5- to 6-quart pan over high heat, bring broth, lentils, onion, carrots, celery, and thyme to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Add sherry and simmer until lentils are tender to bite, 5 to 10 minutes longer. Drain; reserve liquid.
- Pour lentil mixture into a bowl and let cool to room temperature, about 40 minutes, stirring occasionally. Meanwhile, return cooking liquid to pan and boil over high heat until reduced to 1/2 cup, about 5 minutes. Let cool.
- Stir liquid, chopped red peppers, and green onions into lentil mixture. In a bowl, mix oil and vinegar; stir half the dressing into lentil mixture. Add salad mix to bowl with remaining dressing; mix.
- Spoon equal amounts of salad mix onto plates. Top equally with lentil mixture. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1679.94 Kcal (7034 kJ) | ||
| Calories from fat | 870.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.68g | 149% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 9% | |
| Sodium | 1411.54mg | 59% | |
| Potassium | 985.46mg | 21% | |
| Total Carbs | 96.88g | 32% | |
| Sugars | 27.31g | 109% | |
| Dietary Fiber | 27.49g | 110% | |
| Protein | 23.85g | 48% | |
| Vitamin C | 254.1mg | 424% | |
| Vitamin A | 1mg | 32% | |
| Iron | 61.2mg | 340% | |
| Calcium | 148.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 119.68 Kcal (501 kJ) | ||
| Calories from fat | 61.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 149% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 9% | |
| Sodium | 100.56mg | 59% | |
| Potassium | 70.21mg | 21% | |
| Total Carbs | 6.9g | 32% | |
| Sugars | 1.95g | 109% | |
| Dietary Fiber | 1.96g | 110% | |
| Protein | 1.7g | 48% | |
| Vitamin C | 18.1mg | 424% | |
| Vitamin A | 0.1mg | 32% | |
| Iron | 4.4mg | 340% | |
| Calcium | 10.6mg | 15% | |
* 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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