Skinnytaste · by Gina Homolka★ 5.0 (85)
Lentil salad
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 20%
CARBS 30G65% OF CAL
6G FIBER0G ADDED3G INTRINSIC21G OTHER3G TOTAL SUGAR
FAT 4G18% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, colorful lentil salad made with cooked lentils, diced vegetables, fresh parsley, and lemon vinaigrette. Best eaten chilled or at room temperature, it makes a nutritious meal-prep lunch or vegetarian entrée.
mainamericansaladbeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup dry brown lentils (*)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup finely diced carrots
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup minced parsley
- 1 clove garlic (minced)
- 5 tbsp lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- fresh ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 20%
CARBS 30G65% OF CAL
6G FIBER0G ADDED3G INTRINSIC21G OTHER3G TOTAL SUGAR
FAT 4G18% 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
- 15m
- Cook
- 20m
- Sodium
- 378mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.