Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
213
Calories
2g
Protein
17g
Fat
14g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups dried French green lentils
- 2 large carrots, shredded
- 1 medium red bell pepper, diced
- 3/4 cup pitted kalamata olives, chopped
- 1/3 cup chopped parsley
- 4 cloves garlic, minced
- 4 Tbs. balsamic vinegar
- 1/3 cup toasted walnuts, coarsely chopped
- Olive oil as needed
- =
Directions
1
1. Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 20 minutes. Drain any excess water. Transfer lentils to large serving bowl.
2
2. Add carrots, bell pepper, olives, parsley and garlic, and stir well.
3
3. Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.
Recipe sourced from
fandom