Directions:
- Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
- If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
- Right before serving, toss with the parsley and serve as a bed for the chili scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.08 Kcal (787 kJ) | ||
| Calories from fat | 8.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 1% | |
|---|---|---|---|
| Cholesterol | 39.04mg | 13% | |
| Sodium | 545.37mg | 23% | |
| Potassium | 613.57mg | 13% | |
| Total Carbs | 30.41g | 10% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 15.14g | 61% | |
| Protein | 12.67g | 25% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 4.1mg | 23% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.44 Kcal (349 kJ) | ||
| Calories from fat | 3.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Cholesterol | 17.32mg | 13% | |
| Sodium | 241.96mg | 23% | |
| Potassium | 272.22mg | 13% | |
| Total Carbs | 13.49g | 10% | |
| Sugars | 1.03g | 9% | |
| Dietary Fiber | 6.72g | 61% | |
| Protein | 5.62g | 25% | |
| Vitamin C | 8.1mg | 30% | |
| Iron | 1.8mg | 23% | |
| Calcium | 18.9mg | 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.
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