Lentil and Beet Salad

Name: Lentil and Beet Salad Recipe
Yield: 4
Ingredients: 1 cup dry lentils; 1 can 99% ff 50% low sodium chicken broth; 1/4 c. water; 2 tbsp. olive oil; 2 cups steamed kale chopped; 1 small sweet potato baked peeled and cubed; 1/2 c. craisins; 4 small steamed beets cubed; 2 tbsp. balsamic vinegar; 2 oz. soft goat cheese; salt and pepper to taste

Number of Servings: 4

Ingredients

1 cup dry lentils1 can 99% ff, 50% low sodium chicken broth1/4 c. water2 tbsp. olive oil2 cups steamed kale, chopped1 small sweet potato, baked, peeled, and cubed1/2 c. craisins4 small steamed beets, cubed2 tbsp. balsamic vinegar2 oz. soft goat cheesesalt and pepper to taste

Directions

Cook the lentils according to package directions with 14.5 oz can of chicken broth and 1/4 c of water. Mix the lentils with the oil to avoid sticking. When the lentils have fully cooled, stir in the chopped kale, the sweet potato, craisins, beets, balsamic vinegar, salt and pepper. At the end mix in the goat cheese until it is fully combined.

Serving Size: Makes 4 lunch-sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALI526.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 365.0
Total Fat: 10.4 g
Cholesterol: 7.5 mg
Sodium: 403.6 mg
Total Carbs: 53.8 g
Dietary Fiber: 17.3 g
Protein: 16.7 g

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