Try this Warm Lentil Salad recipe, or contribute your own.
Suggest a better descriptionBring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only. If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper. Right before serving, toss with the parsley and serve as a bed for the chili scallops. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6721 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:12 -0500 From: Meg Antczak
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 24 | ||
Calories from Fat: 9 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2321.3mg | 80 % | |
Potassium 175.3mg | 5 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 3.1g | 4 % | |
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: 24
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