Two-Herb Lentils
Roasted Red Pepper and Artichoke Salad
Ingredients
- 1 (32-oz) carton vegetable broth
- 2 cups water
- 2 cups green or French lentils, rinsed
- 2 cloves garlic, minced
- ⅓ cup vegan olive oil vinaigrette
- 2 tsp organic Dijon mustard
- ¼ tsp salt
- 2 green onions, chopped
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh basil
Instructions
- Bring broth, water, lentils, and garlic to a boil in a saucepan. Reduce heat; simmer 20 to 30 minutes or until tender. Drain, if necessary, and cool at least 15 minutes.
- Combine vinaigrette, mustard, and salt in a large bowl. Add lentils, onions, parsley, and basil; toss.
Side Dish Ingredients
- 2 (14-oz) cans quartered artichoke hearts, drained
- 2 (5-oz) pkg baby spinach
- 1 (7-oz) jar roasted red peppers, drained and chopped
- ¼ cup vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl. Let stand 10 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
188
|
498
|
| Fat (g) | 9 | 13 | 22 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 16 | 6 | 22 |
| Carb (g) | 43 | 18 | 61 |
| Fiber (g) | 7 | 5 | 12 |
| Sodium (mg) | 573 | 658 | 1231 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
