Sunday, January 20, 2013

Lentil Corn Salad (DF, GF)

This salad is quick and easy to make.   This is great for a side dish or for lunch.  If you do not have canned lentils, you can use 1-1/2 cups of cooked lentils.  It has a little "kick" from the red pepper.

1 can lentils, drained and rinsed
1 tsp minced jar garlic
1 small onion, chopped
1 small bell pepper, chopped (I used 1/2 green and 1/2 red)
2 stalks celery, chopped
1 Tbsp dried parsley
1 tsp dill weed
1/2 can corn (no added sugar), drained
1/2 can diced tomatoes (no added sugar)
1/2 tsp crushed red pepper

Mix everything together in a bowl - serve immediately or after it has been in the fridge.  I thought it tasted better after it had been refrigerated first.

Estimated Nutritional Value per serving based on 4 servings:  Calories  146, Total Fat 1.1g, Cholesterol 0mg,  Sodium 162mg, Carbs 28.5g, Fiber 5.5g, Sugars 5g, Protein 7.7g

Then you will experience God's peace, which exceeds anything we can understand.  His peace will guard your hearts and minds as you live in Christ Jesus.
Philippians 4:7 (NLT)

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