Lentil and Vegetable Salad

This colorful salad is packed with plant-based protein from lentils and healthy fats from olive oil, making it an excellent, fiber-rich side dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 cup dry lentils · 351 kcal in the whole recipe
• 2 cups canned sliced potatoes, drained · 253 kcal in the whole recipe
• 1 cup frozen peas · 93 kcal in the whole recipe
• 2 large carrots, shredded · 55 kcal in the whole recipe
• 1 tablespoon fresh parsley, chopped · 1 kcal in the whole recipe
• 2 tablespoons red wine vinegar · 6 kcal in the whole recipe
• 3 teaspoons mustard · 10 kcal in the whole recipe
• 1/4 cup olive oil · 474 kcal in the whole recipe

Method

1. In a small saucepan, bring 1 cup of water to a boil, add the lentils, and simmer over low heat for about 20 minutes until tender, then drain and let cool.

   

2. In another saucepan, cook the frozen peas in boiling water for 3 minutes, then drain, rinse with cold water, and set aside.

   

3. In a large salad bowl, combine the cooked lentils, drained canned potatoes, cooked peas, and shredded carrots.

   

4. In a small bowl, whisk together the chopped parsley, red wine vinegar, mustard, and olive oil to make the dressing.

   

5. Pour the dressing over the lentil and vegetable mixture, toss gently to combine, and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.