Lentil Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup uncooked lentils (about 1.5 cups cooked) I prefer the firmer types such as the green or dark red ones. 3 oz dry pasta (prior to cooking weight)About 2 chopped carrots About 2 chopped celery stalks1 half seeded chopped jalapeno- or any fresh pepperJuice of 1 lemon (about an ounce)1 Tblsp healthy oil (such as canola or olive)Salt, Pepper, and garlic powder to tasteOptional: a little chopped fresh garlic instead of powder or fresh onions are also very good in this.
Cook the pasta and lentils in lightly salted water being careful not to over cook the lentils as depending on the variety they can cook very fast.
Then mix it up with the remainder of the ingredients. If you're short on time substitute lentils for canned rinsed garbanzo beans, and bottled vinagrette instead of the lemon juice and oil.
Goes nicely with a 3 oz pouch of salmon.
Number of Servings: 3
Recipe submitted by SparkPeople user MTGGIRL.
Then mix it up with the remainder of the ingredients. If you're short on time substitute lentils for canned rinsed garbanzo beans, and bottled vinagrette instead of the lemon juice and oil.
Goes nicely with a 3 oz pouch of salmon.
Number of Servings: 3
Recipe submitted by SparkPeople user MTGGIRL.
Nutritional Info Amount Per Serving
- Calories: 273.2
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 436.4 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 11.8 g
- Protein: 12.6 g
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