Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (97)
How to Cook Lentils
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 19%
CARBS 22G58% OF CAL
11G FIBER1G SUGAR10G OTHER
FAT 3G20% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked lentils dressed in a tangy vinaigrette with lemon, mustard, and herbs. A protein-rich base for salads and grain bowls.
mainsaladbeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked French green or black lentils
- Medium pot water
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon Dijon mustard
- Freshly ground black pepper
- ½ cup chopped fresh parsley
- Pinch red pepper flakes (optional)
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 19%
CARBS 22G58% OF CAL
11G FIBER1G SUGAR10G OTHER
FAT 3G20% OF CAL
0G 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
- 5m
- Cook
- 20m
- Sodium
- 19mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 49mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 19MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.