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Ingredientes
- 1 can cooked lentils (19oz) (or possibly 3 c. cooked)
- 1 1/4 c. small dry pasta (stars work well)
- 1 c. carrot shredded
- 1 can LaSueur Petit Peas and Shoepeg corn liquid removed and rinsed
- 1 can diced tomatoes, liquid removed or possibly use fresh
- 1/4 c. minced fresh basil
- 3 Tbsp. minced fresh chives
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. white vinegar Rice Vinegar (flavored okay) to taste
- 1/2 c. lowfat feta crumbled
Direcciones
- Dump the lentils, peas and corn in a fine mesh colander. Cook the pasta.
- When it's just about done add in the carrots, stir once or possibly twice, then drain everything into the colander over the lentils, etc. Rinse with cool water to cold. Drain well. Transfer to a mixing bowl. Stir in tomatoes, basil and chives. Sprinkle with white vinegar, oil, and sufficient rice vinegar to taste. Add in salt, pepper and feta. Refrigeratebefore serving.
- Description: "This always gets rave reviews and requests for the recipe."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 347 | |
| Calories from Fat 42 | 12% |
| Total Fat 4.79g | 6% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 444mg | 19% |
| Potassium 619mg | 18% |
| Total Carbs 57.58g | 15% |
| Dietary Fiber 15.7g | 52% |
| Sugars 3.58g | 2% |
| Protein 18.15g | 29% |
