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Copyright © 2018 by Emma Denton MS RDN

Lentil Pepper Salad

1 cup lentils

3 cups water

2 cups bell pepper, about 2 peppers, diced

1 shallot, diced

1 Tbsp dijon mustard

2 Tbsp vegetable oil

2 Tbsp apple cider vinegar

¼ tsp salt

Add lentils and water to a saucepan and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Set the lentils and peppers aside and combine remaining ingredients separately. Stir dressing into lentils and peppers. Serve warm or chilled. Enjoy over greens or by itself. 

Serves: 5

Serving size: 1 cup

Per serving: Calories 209; Total Fat 6g; Protein 10g; Carb 27g; Fiber 13g; Sodium 193mg; Calcium 27mg; Iron 3.2mg; Potassium 510mg