- 19 oz can lentils, rinsed and drained
- 2 green onions, sliced
- 1 red pepper, chopped
- 1 stalk celery, diced
- 1 jar marinated artichoke hearts, drained
- ½ cup (125 mL) shredded asiago cheese
- ¼ cup (60 mL) sunflower or olive oil
- ¼ cup (60 mL) red wine or cider vinegar
- 1 tsp (5 mL) Dijon mustard
- ½ tsp (2 mL) oregano, dried
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
In a large bowl, mix together lentils, onions, pepper, celery, artichokes, and cheese.
Whisk together oil, vinegar, mustard, oregano, salt and pepper. Add to lentil mixture and toss to coat vegetables.
Serve immediately or can be covered and refrigerated for up to one day before serving.
Nutritional information
- Per Serving (125g)
- Calories 173
- Protein 8.3g
- Carbohydrates 15g
- Fibre 3.8g
- Sugars 2g
- Fat 9.2g
- Cholesterol 5.5mg
- Potassium 333mg
- Sodium 443mg
- Vitamin A 4%
- Vitamin C 37%
- Calcium 10%
- Folate 31%
- Iron 13%
- Zinc 7%
Makes 3-4 servings.
Recipe courtesy of Canadian Lentils.
