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Description
This green lentil salad is a great option for those who want to eat light, but still want to get some protein. A good lunch option for vegetarians. All that is required is for you to cook the lentils and then assemble all the ingredients together into a tasty salad. Drizzle with a balsamic vinegar and olive oil dressing and season with salt and pepper as desired. Omit the mozzarella if vegan.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Cook the lentils in boiling water for 20 minutes or until soft, but still whole.
- Chop the tomatoes, cut up the mozzarella, finely slice the onions into rings, and drain the peppers.
- Drain the cooked lentils and allow to cool.
- Place all the ingredients in a bowl, adding the lettuce leaves on top, season with olive oil, vinegar, salt and black pepper to taste.
NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1270mg53% |
| Potassium2030mg58% |
| Protein46g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber34g136% |
| Sugars15g |
| Vitamin A20% |
| Vitamin C40% |
| Calcium80% |
| Iron120% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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