Try this Lentil, Garbanzo Bean and Tomato Salad recipe, or contribute your own.
Suggest a better descriptionCombine 2-1/2 cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool. Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 39 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 24mg | 1 % | |
Potassium 501.8mg | 13 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 11.1g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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