Ingredients
- 8 ounces tiny new potatoes
- 1 cup red lentils
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons balsamic vinegar
- Fresh basil, enough for 3 tablespoons chopped
- 2 ounces red onion, enough for 1/2 cup chopped
- 10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
- 3 ounces fennel, enough for 1/2 cup chopped
- ⅛ teaspoon salt (optional)
- Freshly ground black pepper
- 2 slices crusty whole grain bread
- Nutritional Information
Nutritional analysis per serving (2 servings)
647 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 110 grams carbohydrates; 19 grams dietary fiber; 16 grams sugars; 32 grams protein; 204 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
- Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
- Whisk oil, mustard and vinegar in serving bowl.
- Wash, dry and mince basil and stir in.
- Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
- Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
- Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
- When lentils are cooked, drain well and stir in.
- When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.
45 minutes
Dining and Cooking