
??? | green or brown lentils (dried) | ??? | |
??? | quinoa | ??? | |
??? | water | ??? | |
??? | yellow or red sweet peppers, finely diced | ??? | |
??? | shallots, finely chopped | ??? | |
??? | arugula, coarsely chopped | ??? | |
??? | extra virgin olive oil | ??? | |
??? | lemon juice, freshly squeezed | ??? | |
??? | Dijon mustard | ??? | |
??? | feta cheese, crumbled | ??? | |
??? | fresh mint, finely chopped | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
Lentils can be cooked up to 5 days in advance.
per 1 serving (330 g)
Amount % Daily Value |
Calories 430 |
Fat 22 g 33 % |
Saturated
5.3 g
27 % |
Cholesterol 20 mg |
Sodium 270 mg 11 % |
Carbohydrate 47 g 16 % |
Fibre 7 g 28 % |
Sugars 5 g |
Net Carbs 40 g |
Protein 16 g |
Vitamin A 22 % |
Vitamin C 148 % |
Calcium 15 % |
Iron 48 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 1 ½ |
Fats | 4 |
I made this recipe without the mint, arugula, and feta and we loved it. I can't wait to try it with the complete list of ingredients. Lovely, fresh-tasting salad - and filling also!
Super - I had to restrain myself from licking my plate.
I very much enjoyed this dish. Other than adding a few roasted pine nuts, I followed the recipe. Added this to my cookbook and I anticipate making it often.