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Ingredients
- Lentil and Roasted Pepper Salad (3 servings, adapted from CookingLight)
- 1 red bell pepper, quartered and seeded
- 1 yellow bell pepper, quartered and seeded
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 cups dried lentils
- 1 bay leaf
- 2 chopped tomatoes
- 1/2 cup chopped green onions
- 1/3 cup cilantro leaves
- juice from a lime
- 1 teaspoon fennel seeds
- Fat 8.8g (sat 1.1g,mono 5g,poly 1.1g)
View Full Recipe at Branny Boils Over
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 711 | |
| Calories from Fat 27 | 4% |
| Total Fat 3.07g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1203mg | 50% |
| Potassium 2271mg | 65% |
| Total Carbs 133.3g | 36% |
| Dietary Fiber 51.2g | 171% |
| Sugars 38.13g | 25% |
| Protein 41.52g | 66% |
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