Photo attribution: Jessica Roeckel
The garlic and dijon mustard give this salad a zesty flavor that you'll love.
What you'll need
Spatula or spoon
15 ounces Lentils equivalent to one can, drained and rinsed
1 tablespoon Dijon Mustard optional
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.
- If using vinegar, red wine, white wine or cider vinegar work best.
- If available, chopped leek can be substituted for onion.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.4 g||6%|
|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: