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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lentil and Green Olive Salad

Source: dLife

A filling, healthy salad of lentils, olives, fresh vegetables and herbs.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	272.1

Total Carbs	28.7 g

Dietary Fiber	5.4 g

Sugars	3.7 g

Total Fat	13.8 g

Saturated Fat	2.4 g

Unsaturated Fat	1.8 g

Potassium	144.5 mg

Protein	11.3 g

Sodium	423.3 mg

Dietary Exchanges 13.8 Fat, 0.7 Vegetables, 0.2 Meat, 1.4 Starch, 0.1 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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Servings

Ingredients

1.0
1 cup dried lentils 2.0
2 each bay leaves 1.0
1 pinch fresh thyme 1.0
1 each fresh carrots 3.0
3 tbsp shallots, chopped 1.0
1 tbsp minced garlic 2.0
2 each roma tomatoes 0.5
0 1/2 each medium yellow bell peppers 8.0
8 oz canned green olives 2.0
2 tbsp oregano leaves 1.0
1 pinch salt and pepper 4.0
4 oz goat cheese 0.25
0 1/4 cup red wine vinegar 3.0
3 tsp dijon mustard 1.0
1 tsp salt 1.0
1 tsp black pepper 0.25
0 1/4 cup olive oil

Directions

Put the vinegar, olive juice, 1 tbsp of shallots, mustard, 1 tsp salt, and 1 tsp pepper in a blender. While blending, pour in the olive oil.
Mix the lentils, bay leaves, thyme, carrots, celery, remaining shallots, and garlic in a saucepan. Pour in water until they combination is 2 inches deep. Bring to a boil and cook approximately 40 minutes or until lentils are tender then strain.
Once the lentils are cooled mix in the tomatoes, pepper, olives, and oregano. Season with salt and pepper and stir in the goat cheese.
Pour the vinegar mixture over the salad and toss to mix.