
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 |
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.