Recipe
Author
Hy-Vee Test Kitchen
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Description
This colorful side is excellent source of iron and fiber, and packs in 10 grams of protein.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. uncooked lentils | ||
| 1 (8 oz) package fresh mushrooms, sliced | ||
| 1 zucchini or yellow squash, chopped | ||
| 1 red bell pepper, seeded and diced | ||
| 1 tsp. chopped fresh garlic | ||
| 2 tsp. olive oil | ||
| 1 tbsp. balsamic or red wine vinegar | ||
| 2 tsp. Dijon mustard | ||
| 2 tbsp. extra-virgin olive oil | ||
| 3 green onions, thinly sliced | ||
| Freshly ground black pepper, to taste |
Directions
- Cook lentils until soft but still retain shape, about 20 minutes. Drain well.
- In a large sauté pan over medium heat, sauté mushrooms, zucchini, red bell pepper and garlic in olive oil until just softened. Set aside.
- To make sauce, whisk together vinegar, mustard and extra-virgin olive oil in a small bowl.
- In a large bowl, toss together lentils, vegetables, sauce and green onions and season to taste with black pepper. Serve warm or chilled.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 24g
- Protein: 10g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Chef Staci Stengel, Yankton (SD) Hy-Vee.