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Lentil Salad
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We never seem to get tired of lentils. They are ubiquitous to healthy eating. Why? Because they're rich in fiber, folate, Vit. B1, iron and they taste so derned good! Enjoy served with a simple green salad or some steamed seasonal vegetables and a knob of fresh baked country bread.
serves 4 - 6


4 1⁄2 cups brown lentils
1 cup chopped onions
2 cloves garlic, minced
4 cups water
1 cup red peppers, finely chopped
1 cup celery, finely chopped
1 cup red onions finely chopped

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Lentil Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. In a saucepan, combine lentils, onions, garlic and water. Cover, bring to a boil, then reduce heat and simmer for 30–40 minutes, until the lentils are tender but not mushy.
  2. Combine the red pepper, celery and red onion in large bowl. When lentils are cooked, drain and add them to the bowl. Stir, and set aside at room temperature for 15 minutes
  3. Stir in Curried Mango Yogurt Dressing and serve.

Per serving: 113 calories, 5g fat, 21g carbohydrates, 7g protein, 84mg sodium, 6g fiber — Recipe adapted from Moosewood Restaurant Low–Fat Favorites

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