LentilVegetableSalad_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

Ingredients

1/2 cup lentils (washed)
2 cups potatoes
sliced (15 ounce can
low-sodium)
1 cup peas (frozen)
2 carrots (large
shredded)
1 tablespoon parsley
2 tablespoons red wine vinegar
3 teaspoons mustard
1/4 cup olive oil

Steps

Wash hands with soap and water.
Boil 1 cup water in a saucepan.
Add the lentils. Cook for 20 minutes over low heat until tender, then drain.
Cook the peas for 3 minutes in another saucepan. Then remove from heat.
Rinse and drain the peas.
Wash, peel, and shred the carrots.
Put the cooked lentils, sliced potatoes, peas, and shredded carrots in a bowl.
Put the parsley, vinegar, mustard, and olive oil in another bowl. Stir well.
Pour the dressing over the lentil vegetable salad.

Nutrition Facts

Nutrients Amount
Total Calories 201
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 66 mg
Carbohydrates 23 g
Dietary Fiber 7 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 7 g
Vitamin D 0 mcg
Calcium 27 mg
Iron 3 mg
Potassium 408 mg

Pennsylvania Nutrition Education Network

U.S. Department of Agriculture. MyPlate Kitchen Website. Lentil Vegetable Salad. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.