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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 Vegetable Salad

Source: dLife

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

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 16.8 Fat, 0.5 Vegetables, 0.5 Meat, 2.1 Starch, 0.2 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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Servings

Ingredients

1.0
1 cup dried lentils 4.0
4 cup cold water 0.5
0 1/2 tsp salt 0.25
0 1/4 cup sweet bell peppers 0.5
0 1/2 cup fresh chopped onion 0.25
0 1/4 cup fresh chopped celery 1.0
1 each large garlic cloves 1.0
1 tbsp dried parsley 0.25
0 1/4 cup vegetable oil 2.0
2 tbsp Vinegar, red wine 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp ground cumin 2.0
2 each large hard-boiled eggs

Directions

Place the lentils, water, and salt in a saucepan. Cook for about 20 minutes then drain.
Mix in the green pepper, onion, celery, garlic, parsley, oil, vinegar, salt, pepper, and cumin.
Refrigerate, covered. Serve with the eggs.