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90 minutes
Prep: 45 minutes
Cook: 45 minutes
484 calories per serving view nutrition facts
2 servings
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| 1 | cup | lentils | any type |
| 1x | salt, | salt | or soy sauce, to taste |
| 1 | x | black pepper | to taste |
| 2 | tablespoons | olive oil | optional |
| 1 | tablespoon | wine vinegar | |
| 2 | teaspoons | dijon mustard | |
| 2 | each | tomatoes | chopped, or canned |
| 2-3 | each | scallions, spring or green onions | |
| 2 | tablespoons | parsley leaves | chopped |
Cook lentils in water for 30 to 45 minutes (no salt) Drain.
Blend in other things except for tomatoes, parsley and green onions.
Chill.
Add rest of the stuff.
Serve cold with or without hard boiled eggs.
| % Daily Value* | |
| Total Fat 15.0g | 22% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 31.0g | 126% |
| Sugars 6.0g | |
| Protein 26.0g | 53% |
| Vitamin A | 29% | Vitamin C | 45% | |
| Calcium | 8% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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