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Lentil Salad with Vegetables
Source: Karen Berman

A refreshing warm side dish or chilled salad made with lentils, red bell peppers, cucumber, and celery tossed in a vinegar and oil dressing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 336.3
Total Carbs 26.7 g
Dietary Fiber 11.9 g
Sugars 4.0 g
Total Fat 20.9 g
Saturated Fat 2.9 g
Unsaturated Fat 2.3 g
Potassium 498.5 mg
Protein 9.2 g
Sodium 230.1 mg
Dietary Exchanges
4 Fat , 1 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  low sodium vegetable broth
0.3333 cup  Lentil beans, dry
3 tbsp  olive oil
1 tbsp  vinegar
1 pinch  salt
0.125 tsp  black pepper
0.125 tsp  dry mustard
0 1/2 cup  chopped red bell peppers
0 1/2 cup  fresh cucumber, peeled and chopped
0 1/2 cup  fresh chopped celery
  1. Bring broth and lentils to a boil in a saucepan over high heat. Reduce heat to medium and simmer 20 to 30 minutes, or until lentils are soft.
  2. Make the dressing by combining oil, vinegar, black pepper, and mustard powder in a container with a lid. Shake well.
  3. When lentils are done, remove from heat and let cool. Add red pepper, cucumber, and celery; pour in dressing and toss gently, being careful not to break the lentils.

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