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5-Minute Lentil Bell Pepper Salad

Pressed for time and feeling hungry? My Lentil and Bell Pepper Salad comes together in just 5 minutes. Start with pre-cooked lentils, chop fresh bell peppers, whisk up a quick dressing, and voilà—your salad is ready to enjoy.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Salad
Cuisine American
Servings 4
Calories 1284 kcal

Equipment

  • 1 bowl
  • 1 cutting board
  • 1 can opener
  • 1 colander
  • 1 glass jar

Ingredients
  

  • 1 cup lentils canned, drained and rinsed
  • 2 bell peppers red & yellow preferred cored, seeded and cut into 1/2 inch pieces
  • 1 medium carrot finely chopped
  • 1/2 small onion finely chopped
  • 1/4 cup parsley chopped
  • 1 tsp mustard
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin

Instructions
 

  • Open the lentil and drain and rinse.
  • Mix together the diced carrots, peppers, onion, parsley and set aside.
  • Mix together the vinegar, oil, salt, pepper, mustard and cumin into a small glass jar. Shake until well combined.
  • Add the vegetables and dressing to the lentils.
  • Toss all ingredients gently, but well.
  • Refrigerate for 1 hour to let flavors blend, before serving.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

Calories: 1284kcalCarbohydrates: 142gProtein: 54gFat: 57gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gSodium: 712mgPotassium: 3008mgFiber: 68gSugar: 18gVitamin A: 17767IUVitamin C: 324mgVitamin E: 13mgVitamin K: 100µgCalcium: 182mgIron: 17mgMagnesium: 291mgPhosphorus: 1002mgSelenium: 19µgZinc: 10mg
Keyword bell peppers, carrots, lentils, salad
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