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Lentil and Vegetable Salad
Source: dLife

Lentil, green pepper, onion, and celery salad with a red wine vinaigrette.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 368.9
Total Carbs 39.7 g
Dietary Fiber 7.0 g
Sugars 7.3 g
Total Fat 16.8 g
Saturated Fat 2.8 g
Unsaturated Fat 9.2 g
Potassium 81.7 mg
Protein 17.7 g
Sodium 415.3 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 1/2 Meat , 2 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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1 cup  dried lentils
4 cup  cold water
0 1/2 tsp  salt
0 1/4 cup  sweet bell peppers
0 1/2 cup  fresh chopped onion
0 1/4 cup  fresh chopped celery
1 each  large garlic cloves
1 tbsp  dried parsley
0 1/4 cup  vegetable oil
2 tbsp  Vinegar, red wine
0 1/4 tsp  black pepper
0 1/4 tsp  ground cumin
2 each  large hard-boiled eggs
  1. Place the lentils, water, and salt in a saucepan. Cook for about 20 minutes then drain.
  2. Mix in the green pepper, onion, celery, garlic, parsley, oil, vinegar, salt, pepper, and cumin.
  3. Refrigerate, covered. Serve with the eggs.

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