- prep 10 min cook 20 min
- serves 4
Inexpensive, nutritious, and quick-cooking, tender, earthy lentils and roasted red peppers make a great side-dish salad with a light meal. High in protein, lentils are also a good source of fiber.
- 1 cup dried lentils, rinsed and picked over
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 clove garlic, crushed or grated
- 1/2 teaspoon Dijon-style mustard
- 1/8 teaspoon freshly ground black pepper
- 2 cups packed baby spinach (about 3 ounces), rinsed and dried
- 1/2 cup chopped jarred roasted red peppers, rinsed, drained, and patted dry
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons pitted and chopped green olives
- 2 tablespoons chopped walnuts
- Calories: 275
- Fat: 11 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 248 mg
- Carbs: 33 g
- Protein: 12 g
- Fiber: 8 g
How to make it 30 minutes
Nutritional Information(per serving)
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