Oh My Veggies · by Nicole★ 4.8 (4)
5-Minute Vegan Lentil Salad
NUTRITION · PER SERVING5M COOK
CAL 7%·PRO 15%
CARBS 20G58% OF CAL
5G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 4G25% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, quick vegan salad made with cooked lentils, bell pepper, onion, and parsley dressed with olive oil. Light and protein-rich, ready in just five minutes for a weeknight lunch or dinner.
mainsaladbeans🍳 skillet⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 oz steamed lentils (pre-cooked)
- 1 red bell pepper (chopped)
- 1 yellow onion (small, peeled and chopped)
- olive oil
- salt
- black pepper
- 2 tbsp parsley (chopped, fresh or freeze dried)
At a glance
PER SERVING · TIME 5M
CAL 7%·PRO 15%
CARBS 20G58% OF CAL
5G FIBER0G ADDED3G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 4G25% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 554mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 554MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.