Vegetarian
Mediterranean Lentil Salad
Warm Pita Bread
Ingredients
- 2 (15-oz) cans lentils, rinsed and drained
- 1 (14-oz) can quartered artichoke hearts, drained
- 1 English cucumber, cut into half moons
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh basil
- 2 (6-oz) pkg baby spinach
- 1 cup crumbled feta cheese
- ½ cup vegan balsamic vinaigrette
Instructions
- Toss together all ingredients in a large bowl.
Side Dish Ingredients
- 3 vegan whole wheat pita bread rounds
Side Dish Instructions
- Wrap pitas in moist paper towels. Microwave at HIGH 20 seconds or until thoroughly heated. Cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
415
|
75
|
490
|
| Fat (g) | 13 | 0 | 13 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 49 | 18 | 67 |
| Fiber (g) | 21 | 2 | 23 |
| Sodium (mg) | 1038 | 120 | 1158 |
| T. Sugs (g) | 7 | 1 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
