Lentil Salad With Vegetables
Lentil Salad With Vegetables is a salad that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 325 calories, 15g of protein, and 12g of fat per serving. For $1.2 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of red wine vinegar, extra virgin olive oil, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. Not a lot of people made this recipe, and 7 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a tremendous spoonacular score of 96%. Try Lentil Salad With Vegetables, Lentil Salad with Summer Vegetables, and Puy Lentil Salad With Caramelized Vegetables for similar recipes.
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
