Instead of dried lentils, you can use 2 cans (each 19 oz/540 mL) lentils, drained and rinsed; simply simmer with the carrots (without cooking them first).
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Dressing:
Method
In saucepan, bring lentils and 3 cups (750 mL) water to boil; reduce heat, cover and simmer for 15 minutes. Add carrot and simmer until lentils are tender, 5 to 10 minutes. Drain and let cool.
Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, oregano, salt and pepper. Add lentil mixture, onions, red pepper, celery, cheese and parsley; toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.)
Nutritional facts <b>Per serving:</b> about
- Sodium 452 mg
- Protein 23 g
- Calories 441.0
- Total fat 19 g
- Cholesterol 12 mg
- Saturated fat 5 g
- Total carbohydrate 49 g
%RDI
- Iron 55.0
- Folate 181.0
- Calcium 16.0
- Vitamin A 78.0
- Vitamin C 108.0
