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Cranberry Lentil Salad
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Servings:
6
Author:
Catherine McCord
Cook Time
25
minutes
minutes
Total Time
25
minutes
minutes
Ingredients
1x
2x
3x
▢
1
Cup
Lentils
▢
1/2
Cup
dried cranberries
▢
1/4
Cup
Parsley, chopped
▢
1
Tsp
kosher salt
▢
1/2
Cup
walnuts, chopped
▢
Juice of 1 Small Lemon
▢
2
Tbsp
olive oil
Instructions
In a saucepan bring 4 cups of water and lentils to a boil.
Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
Pour lentils into a strainer and rinse with cold water.
Fold all of the ingredients in a bowl and stir to combine.
Serve.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
29
g
|
Protein:
10
g
|
Fat:
11
g
|
Sodium:
400
mg
|
Fiber:
11
g
|
Sugar:
8
g
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