Lentil Salad With Vegetables
Lentil Salad With Vegetables requires roughly 45 minutes from start to finish. For $1.2 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 325 calories, 15g of protein, and 12g of fat each. It works well as a rather inexpensive side dish. It is brought to you by spoonacular user delf. If you have salt, red bell pepper, bell pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, you might also like recipes such as Lentil Salad With Vegetables, Lentil Salad with Summer Vegetables, and Puy Lentil Salad With Caramelized Vegetables.
Servings: 4
Ingredients:
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil
4 green onions, sliced thin
1 cup lentils
pepper
1 red bell pepper
2 teaspoons red wine vinegar
1 tablespoon rosemary, minced fine
Salt
2 tomatoes
1 white onion, diced
Equipment:
sauce pan
Cooking instruction summary:
- Heat olive oil in a saucepan over medium high heat and add onion. Cook until just translucent and then add lentils. Add water and cook according to package directions. Drain and cool.
- Combine lentils with tomatoes, pepper, onions, rosemary, olive oil, and vinegars. Season with salt and pepper to taste and adjust oil or vinegar as desired.
- Serve cold or at room temperature.
Step by step:
1. Heat olive oil in a saucepan over medium high heat and add onion. Cook until just translucent and then add lentils.
2. Add water and cook according to package directions.
3. Drain and cool.
4. Combine lentils with tomatoes, pepper, onions, rosemary, olive oil, and vinegars. Season with salt and pepper to taste and adjust oil or vinegar as desired.
5. Serve cold or at room temperature.
Nutrition Information:
covered percent of daily need
