Provençal Lentil Salad
Vegetarian Times Issue: January 1, 2002 p.36
You can serve this tasty salad right away, but it gets better with time. Make it a day before you plan to serve it.
Directions
- Bring large pot of water to a boil over high heat. Add lentils, onion quarters, garlic and bay leaf. Cook until lentils are just tender, 20 to 30 minutes. Drain. Discard onion, garlic and bay leaf.
- Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, 1/4 tsp. salt and 1/4 tsp. freshly ground pepper. Cool to room temperature before serving.
ingredient list
4 servings
- 1/2 cup lentils, picked over, rinsed and drained
- 1/2 onion, halved
- 1 clove garlic, crushed
- 1 bay leaf
- 1 red bell pepper, seeded and finely diced
- 1/2 red onion, chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. olive oil
- 2 tsp. white wine vinegar
- 1 tsp. chopped fresh sage
Nutritional Information
Per Serving:
| Calories |
128 |
| Protein |
8g |
| Total Fat |
3g |
| Saturated Fat |
0g |
| Carbs |
20g |
| Choelsterol |
0mg |
| Sodium |
125mg |
| Fiber |
9g |
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Looks good