To prepare vinaigrette, combine firstr 7 ingredients in a blender or food processor; process until well blended.
To prepare salad: combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.
Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.
Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 8|
|Calories from Fat: 30 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.1mg||0 %|
|Sodium 116.8mg||4 %|
|Potassium 330.8mg||9 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 8.6g|
|Protein 5.4g||8 %|
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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: 105
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