Directions:
- To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.
- To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. Add lentils; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender; drain in a colander. Cool.
- Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.9 Kcal (791 kJ) | ||
| Calories from fat | 50.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Sodium | 164.39mg | 7% | |
| Potassium | 441.29mg | 9% | |
| Total Carbs | 25g | 8% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 12.06g | 48% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72.21 Kcal (302 kJ) | ||
| Calories from fat | 19.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 9% | |
|---|---|---|---|
| Sodium | 62.84mg | 7% | |
| Potassium | 168.69mg | 9% | |
| Total Carbs | 9.56g | 8% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 4.61g | 48% | |
| Protein | 3.69g | 19% | |
| Vitamin C | 3.4mg | 15% | |
| Iron | 1.2mg | 17% | |
| Calcium | 19.5mg | 5% | |
* 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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