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Raciónes: 6

Ingredientes

Cost per serving $0.78 view details

Direcciones

  1. Bring large pot of water and lentils to a boil. Cook lentils till just tender, about 20 min. Drain any excess water. Transfer lentils to large serving bowl.
  2. Add in carrots, bell pepper, olives, parsley and garlic, and stir well.
  3. Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.
  4. This recipe yields 6 servings.
  5. Comments: Serve the lentils on a bed of mixed baby greens drizzled with an extra virgin olive oil vinaigrette.
  6. Chop up ripe tomatoes and add in them to this tasty salad. Leftover lentil salad makes a great lunch the next day.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 6 servings
Calories 290  
Calories from Fat 38 13%
Total Fat 4.33g 5%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 172mg 7%
Potassium 765mg 22%
Total Carbs 45.49g 12%
Dietary Fiber 21.3g 71%
Sugars 4.71g 3%
Protein 17.72g 28%
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