|Home > Nutrition > Healthy Recipes > Veggie Lentil Toss|
Nutrition Information:Calories: 179
Protein: 6 g
Carbs: 36 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 73 mg
Fiber: 6 g
|1||Bring 1 cup of water to a boil. Add the lentils and cook over low heat till tender, about 20 minutes. Drain.|
|2||Boil potatoes for 10-15 minutes (or microwave).|
|3||Cut the bottom 2 inches off the asparagus. Rinse the asparagus in cold water. Remove the fresh peas from their shells (optional).|
|4||Steam asparagus, peas, and corn for 3 minutes. Remove and run cold water over to stop the cooking process.|
|5||For dressing: Combine the chopped parsley, chopped garlic, vinegar and mustard in a mixing bowl. Mix together with a whisk, add the oil in a slow, steady stream.|
|6||Combine the lentils, potatoes, asparagus, peas, corn and carrots. Toss with dressing. Serve. Serving Size: 1 cup.|
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Category: Breakfast Idea
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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