regan (purplesex) wrote in vegan_recipes,
regan
purplesex
vegan_recipes

taken from wfm


Serves 4

1 cup lentils, rinsed and picked over (i like red)
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 cup fresh lemon juice
2 TB Whole Foods Organic Extra Virgin Olive Oil
1 TB Whole Foods Organic Dijon Mustard
1 red bell pepper, diced
3 scallions, thinly sliced
3 TB chopped fresh mint
3 cups broccoli florets
2 carrots, thinly sliced

Prep Time: 45 minutes

In medium saucepan, bring 21/4 cups of water to a boil. Add lentils, 1/4 tsp of salt, black pepper, and oregano. Reduce to a simmer, cover, and cook until lentils are just tender, about 25 minutes. Drain any remaining liquid .

Meanwhile, in large bowl, whisk together remaining 1/2 tsp salt, lemon juice, oil, and mustard. Add drained lentils, bell pepper, scallions, and mint; toss to combine.

In a vegetable steamer, steam broccoli and carrots until broccoli is crisp-tender. Add to bowl with lentils and toss again. Serve warm, at room temperature, or chilled.

Nutrition Info
Per Serving: 278 calories, 8g total fat, 1.1g saturated fat, 5.2g monounsaturated fat, 1.1g polyunsaturated fat, 19g dietary fiber, 17g protein, 39g carbohydrate, 0mg cholesterol, 578mg sodium
Good source of: fiber, beta-carotene, vitamin B6, vitamin C, folate, copper, iron, manganese, potassium
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