Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers

Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers
Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers
Healthy bonus: Fiber and protein from lentils; vitamin A from carrots
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Salad Olive Onion Tomato Low Fat Vegetarian High Fiber Feta Lentil Bell Pepper Carrot Healthy Parsley Simmer Self
  • 3/4 tsp salt
  • 1/4 cup diced red onion
  • 2 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup diced carrot
  • 1/4 cup fresh chopped parsley

Preparation Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss. Nutritional analysis per serving 315 calories, 10.2 g fat (1.9 g saturated fat), 40 g carbohydrates, 19.3 g protein, 19.8 g fiber Nutritional analysis provided by Self

Preparation Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss. Nutritional analysis per serving 315 calories, 10.2 g fat (1.9 g saturated fat), 40 g carbohydrates, 19.3 g protein, 19.8 g fiber Nutritional analysis provided by Self

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