Lentil and Vegetable Salad

Ingredients

• 1/2 su bardağı kuru yeşil mercimek · 342 kcal
• 2 su bardağı süzülmüş konserve patates dilimleri · 268 kcal
• 1 su bardağı dondurulmuş bezelye · 90 kcal
• 2 adet büyük boy havuç, rendelenmiş · 58 kcal
• 1 yemek kaşığı taze maydanoz, kıyılmış · 1 kcal
• 2 yemek kaşığı kırmızı şarap sirkesi · 9 kcal
• 3 tatlı kaşığı hardal · 10 kcal
• 1/4 su bardağı zeytinyağı · 462 kcal

Method

1. In a small saucepan, bring 1 cup of water to a boil, add the lentils, and simmer over low heat for about 20 minutes until tender, then drain and let cool.
2. In another saucepan, cook the frozen peas in boiling water for 3 minutes, then drain, rinse with cold water, and set aside.
3. In a large salad bowl, combine the cooked lentils, drained canned potatoes, cooked peas, and shredded carrots.
4. In a small bowl, whisk together the chopped parsley, red wine vinegar, mustard, and olive oil to make the dressing.
5. Pour the dressing over the lentil and vegetable mixture, toss gently to combine, and serve.

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