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Ready In:
20 minutes
Serves: 4
The garlic and dijon mustard give this salad a zesty flavor that you'll love.
What you'll need
Sharp knife
Can opener
Large skillet
Spatula or spoon
Ingredients
Serves 4
15 ounces Lentils equivalent to one can, drained and rinsed
1/2 tablespoon Vinegar
2 Carrots chopped
1 tablespoon Dijon Mustard optional
1/2 Onion chopped
1 teaspoon Dried Thyme
2 cloves Garlic minced
of Salt to taste
1 tablespoon Olive Oil
of Pepper to taste
Directions
1.Heat oil over medium heat in a saute pan/skillet.
2.Add carrots, onion and a pinch of salt and pepper. Cook until soft, 5-8 minutes.
3.Add garlic and herbs (optional), cook for one minute.
4.Add lentils, vinegar and mustard (optional). Cook until lentils are warm, about 3 minutes.
Chef's Tips
- If using vinegar, red wine, white wine or cider vinegar work best.
- If available, chopped leek can be substituted for onion.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 188 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat <1 g | 3% | |
| Sodium 325 mg | 14% | |
| Total Carbohydrate 28 g | 10% | |
| Dietary Fiber 4 g | 14% | |
| Protein 10 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Cooking Environment: 20 minutes or less
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