Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Healthy bonus: Fiber and protein from lentils; vitamin A from carrots Ingredients:
1/2 lb brown lentils, rinsed |
2 bay leaves |
2 cloves garlic, minced |
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces |
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces |
1/2 cup diced carrot |
1/2 cup chopped yellow or beefsteak tomato |
1/3 cup crumbled reduced-fat feta |
1/4 cup thinly sliced kalamata olives |
1/4 cup diced red onion |
1/4 cup fresh chopped parsley |
1/4 cup red wine vinegar |
2 tbsp olive oil |
3/4 tsp salt |
1/4 tsp freshly ground black pepper |
Directions:
1. Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
2. Nutritional analysis per serving 315 calories, 10.2 g fat (1.9 g saturated fat), 40 g carbohydrates, 19.3 g protein, 19.8 g fiber Nutritional analysis provided by Self
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