Lentil Vegetable Salad

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

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.

Pennsylvania Nutrition Education Network