Lentil Vegetable Salad

30 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• ½ cuplentils
• 1 canpotatoes
• 1 cuppeas
• 2carrots
• 14.8 mlparsley
• 29.6 mlred wine vinegar
• 14.8 mlmustard
• ¼ cupolive oil

How to cook it

1. Bring 1 cup of water to a boil in a small pot.
2. Add the lentils, reduce the heat to low, and simmer for 20 minutes until soft, then drain.
3. Boil the peas in a separate pot for 3 minutes, then take them off the heat.
4. Drain and rinse the peas under cold water.
5. Peel and shred the carrots.
6. Combine the cooked lentils, canned potatoes, peas, and shredded carrots in a large mixing bowl.
7. In a small bowl, whisk together the parsley, vinegar, mustard, and olive oil.
8. Drizzle the dressing over the salad and toss to combine.

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