Try this Lentil Salad recipe, or contribute your own.
Suggest a better descriptionin 5 qt pot bring 3 cups salted water to boil. Add lentils, bay leaf, garlic, and rosemary. Cook lentils till just tender, about 30 min. Strain.
In large bowl toss lentils, carrots, celery and red onions together. Stir in vinaigrette to coat. Toss in parsley and tarragon.
Vinaigrette: red onion, garlic, dijon, rice or champagne vinegar, canola oil, olive or walnut oil, walnuts, toasted.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 823 | ||
Calories from Fat: 26 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 99.3mg | 3 % | |
Potassium 2562.2mg | 67 % | |
Total Carbohydrate 143.3g | 42 % | |
Dietary Fiber 69.1g | 276 % | |
Sugars, other 74.3g | ||
Protein 57.7g | 82 % | |
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: 823
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