Peppery Lentil Salad Recipe

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Servings: 2

Ingredients

Cost per serving $1.40 view details

Directions

  1. Rinse and drain lentils. In a small saucepan, combine lentils, water and salt. Cover pan, bring to a boil, reduce heat and simmer for 20 to 25 min or possibly till the lentils are tender. Drain, cold slightly, cover and refrigeratein refrigerator. Meanwhile, for the yogurt dressing, in a small mixer bowl, stir together the yogurt, snipped parsley, skim lowfat milk, mustard, sugar and pepper. Cover and refrigeratein refrigerator till serving time.
  2. To serve, cut one of the tomatoes in half crosswise, chop the other half. Cut the remaining tomato into slices. In a large bowl, toss the chilled lentils, minced tomato, broccoli, green pepper and green onion. Stir in half of the chilled yogurt dressing. Spoon some of the lentil mix into each cooked pasta shell.
  3. Place the filled pasta shells on each of the four lettuce lined plates; drizzle with the remaining yogurt dressing. Serve with remaining tomato slices. Makes 4 servings; 232 calories each serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 495g
Recipe makes 2 servings
Calories 257  
Calories from Fat 28 11%
Total Fat 3.24g 4%
Saturated Fat 1.44g 6%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 441mg 18%
Potassium 1029mg 29%
Total Carbs 41.5g 11%
Dietary Fiber 17.6g 59%
Sugars 9.34g 6%
Protein 17.45g 28%
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