Recipe
Salad
Lentils with Sun-Dried Tomatoes and Thyme
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee lentils, rinsed and picked over for stones | ||
| 1 tsp. garlic paste | ||
| 3 tbsp. Hy-Vee Select white wine vinegar | ||
| ⅓ c. Hy-Vee Select extra-virgin olive oil | ||
| 1 c. julienne-cut sun-dried tomatoes (not packed in oil) | ||
| ⅓ c. chopped fresh parsley | ||
| 1 tsp. Hy-Vee dried thyme | ||
| Hy-Vee salt and pepper, optional |
Directions
- Cook lentils in salted boiling water for 20 to 30 minutes until tender but not mushy. Drain.
- In a large bowl, whisk together garlic paste, white wine vinegar and olive oil. Stir in tomatoes, parsley and thyme.
- Add lentils and toss well. Season with salt and pepper, if desired. Serve warm or chilled.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 115mg
- Total Carbohydrates: 26g
- Protein: 11g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 4%