Lentil and Rice Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
Lentils
8.83 oz
Rice
7.06 oz
Tomatoes
5.30 oz
cucumber
3.53 oz
red onion
1.06 oz
olive oil
1.06 oz
lemon juice
0.18 oz
salt
0.07 oz
black pepper
0.71 oz
fresh parsley
Directions
Step 1
Cook the lentils and rice according to package instructions.
Step 2
Chop the tomatoes, cucumber, and red onion.
Step 3
In a large bowl, combine the cooked lentils, rice, tomatoes, cucumber, red onion, olive oil, lemon juice, salt, black pepper, and fresh parsley. Mix well.
Step 4
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Step 5
Serve the lentil and rice salad chilled.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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