Ingredients
3C cooked French Lentils (460c, 80k, 36p, 32f, 8s)
1 diced red bell pepper (32c, 7.6k, 1p, 1.4f, 2.3s)
1 diced yellow bell pepper (32c, 7.6k, 1p, 1.4f, 2.3s)
1 diced red onion (41c, 9.5k, 1.3p, 1.3f, 2.8s)
1 diced deseeded, zebra-peeled cucumber (30c, 7.3k, 1.3p, 1f, 4s)
1/4C diced parsley (5.6c, 1k, .4p, .5f, 8.4s)
Dressing
1/4C Olive oil (476c, 0k, 0p, 0f, 1.1s)
1t Dijon mustard (3.1c, .3k, .2p, .2f, 135s)
1/4C Pomegranate Balsamic vinegar (56c, 10.8k, .3p, 0f, 14.8s)
1/2t kosher salt
1t ground lemon pepper
Dish Totals 675.7c, 44.1k, 5.5p, 5.8f, 170.7s
6 Servings
Per Serving 11262c, 7.35k, .92p, .97f, 28.45s
Directions
First, cook lentils the French Lentil way. Careful to not overcook!
2) Wash and chop all the veggies and herbs. Make the dressing by whisking all the dressing ingredients.
3) Combine the veggies, herbs and lentils, carefully mixing them without crushing the lentils.
4) Add the dressing and mix. Taste and add additional salt, pepper, or vinegar as needed.
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean
[x] Lectin Avoidance: ?
[O] Oxalate Avoidance: lentils have lower oxalate (?)
[x] Purine Avoidance
Comment
This tasted great, and was filling.
