Warm Lentil and Carrot Salad

Warm Lentil and Carrot Salad 250 Image by: Warm Lentil and Carrot Salad 250 Author: Canadian Living

Sometimes a warm salad is a welcome change from the usual cool green salad. Substitute red wine vinegar for balsamic if you like a sharper tang.

  • Portion size 2 servings
  • Credits : Online-exclusive recipe

Ingredients

  • 1/2 cup dried green lentils
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • 1 pinch each salt and pepper
  • 1 carrots diced
  • 1 green onion chopped

Method

In large saucepan of boiling water, cook lentils until tender, about 25 minutes. Drain.

Meanwhile, in bowl, whisk together oil, vinegar, garlic, salt and pepper; add lentils, carrot and green onion. Toss to coat.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 33 mg
  • Sugars 7 g
  • Protein 13 g
  • Calories 314.0
  • Total fat 14 g
  • Potassium 673 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 120.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 61.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Lentil and Carrot Salad

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