昼食簡単

Lentil Vegetable Salad

Name: Lentil Vegetable Salad
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 6
Ingredients: 1/2 cup lentils; 2 cups potatoes, sliced; 1 cup peas; 2 carrots; 1 tablespoon parsley; 2 tablespoons red wine vinegar; 3 teaspoons mustard; 1/4 cup olive oil

Lentils, potatoes, carrots, and peas are combined with seasonings and olive oil to make this savory side dish. This salad pairs well with your favorite baked or broiled meat, fish, or tofu entrée.

38 min6 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/6 of recipe (147g)

207

カロリー

タンパク質

24g

炭水化物

10g

脂質

食物繊維

糖類

65mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

lentils
1/2 cup · washed
potatoes, sliced
2 cups · 15 ounce can, low-sodium
peas
1 cup · frozen
carrots
2 · large, shredded
parsley
1 tablespoon
red wine vinegar
2 tablespoons
mustard
3 teaspoons
olive oil
1/4 cup

作り方

1
Wash hands with soap and water.
2
Boil 1 cup water in a saucepan.
3
Add the lentils. Cook for 20 minutes over low heat until tender, then drain.
4
Cook the peas for 3 minutes in another saucepan. Then remove from heat.
5
Rinse and drain the peas.
6
Wash, peel, and shred the carrots.
7
Put the cooked lentils, sliced potatoes, peas, and shredded carrots in a bowl.
8
Put the parsley, vinegar, mustard, and olive oil in another bowl. Stir well.
9
Pour the dressing over the lentil vegetable salad.

出典: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network

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