Lentil Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Lentil Pasta Salad calories by ingredient


Introduction

This is a base recipe I use over and over. Sometimes I use bulgar wheat or Quinoa instead of pasta. Sometimes I use garbanzos instead of lentils. I'll even use orzo pasta if it's what I have on time. It's always good! Serve with a pack of salmon or tuna for a quick lunch. I make it on Sunday and my lunch is set for 3 days! Very filling This is a base recipe I use over and over. Sometimes I use bulgar wheat or Quinoa instead of pasta. Sometimes I use garbanzos instead of lentils. I'll even use orzo pasta if it's what I have on time. It's always good! Serve with a pack of salmon or tuna for a quick lunch. I make it on Sunday and my lunch is set for 3 days! Very filling
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 stalks
    1 half seeded chopped jalapeno- or any fresh pepper
    Juice of 1 lemon (about an ounce)
    1 Tblsp healthy oil (such as canola or olive)
    Salt, Pepper, and garlic powder to taste
    Optional: a little chopped fresh garlic instead of powder or fresh onions are also very good in this.

Directions

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.