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Lentil Salad with Asparagus and Goat Cheese
RECIPESPLUS9Ingredients
25Minutes
630Calories
Ingredients
US|METRIC
- 1/2 pound red lentils
- 1 1/2 pounds asparagus (green, trimmed)
- 3 tablespoons white wine vinegar
- 1 teaspoon hot mustard (medium-)
- 1/2 teaspoon honey
- 3 tablespoons olive oil
- 2 shallots (thinly sliced)
- 4 chives (finely chopped)
- 1/2 pound goat cheese (crumbled)
Directions
- Cook lentils in boiling water for 15-20 mins. Drain. Cook asparagus in boiling salted water for 5 mins. Drain and chop. Whisk vinegar, mustard and honey and season. Whisk in oil and season again. Toss with lentils, shallots, chives and asparagus. Adjust seasoning. Sprinkle with cheese and serve.
NutritionView More
630Calories
Sodium10% DV230mg
Fat48% DV31g
Protein73% DV37g
Carbs17% DV52g
Fiber84% DV21g
| Calories630Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium230mg10% |
| Potassium1110mg32% |
| Protein37g73% |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber21g84% |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* 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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