Place the lentils, bay leaf, garlic, onion, and celery in a medium saucepan. Bring to a
simmer and cook for about 30 minutes, until lentils are cooked but still slightly firm. Add
? teaspoon of the salt and continue cooking for about 10 minutes, until the lentils are
tender. Drain the lentils, discarding the bay leaf, garlic clove, and celery. Transfer the
lentils to a bowl. Stir in the carrot, parsley, fennel, red onion, oregano, and minced garlic.
Whisk together the extra-virgin olive oil, lemon juice, remaining ? teaspoon salt, and
pepper, and pour over the salad. Mix well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 6|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 160.6mg||6 %|
|Potassium 437.1mg||12 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 13.2g|
|Protein 10g||14 %|
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: 154
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.