Lentil Vegetable Salad
Preparation Time: 30 minutes | ||
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Boil 1 cup water in a saucepan. Add the lentils. Cook for 15 minutes over low heat until tender, then drain. While the lentils are cooking, cook the peas in another sauce pan for about 3 minutes. Rinse and drain. Wash, peel, and shred carrots. Combine the cooked lentils, potatoes, peas, and carrots in a bowl. Add the parsley, vinegar, mustard and olive oil in a seperate bowl. Stir well. Pour the dressing over the lentil vegetable salad. Serve. | ||
Serves: 6 | ||
2/3 Cup of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): [What’s This?] |
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Nutrition Information per Serving: | ||
Calories: 200 Total Fat: 10g Saturated Fat: 1.5g % of Calories from Fat: 45% % Calories from Sat Fat: 7% |
Protein: 6g Carbohydrates: 20g Cholesterol: 0mg Dietary Fiber: 5g Sodium: 230mg |
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Each serving provides: An excellent source of fiber and vitamins A and K, and a good source of vitamin C. |
Recipe courtesy of The Pennsylvania Nutrition Education Program.
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