Lunch

Beth's Lentil Salad with TVP Over Mashed Yuca Root is for Lunch.

Beth's Lentil Salad with TVP Over Mashed Yuca Root takes 15 minutes to prepare.

Beth's Lentil Salad with TVP Over Mashed Yuca Root takes 45 minutes to cook.

Beth's Lentil Salad with TVP Over Mashed Yuca Root makes 5 servings.

The ingredients for Beth's Lentil Salad with TVP Over Mashed Yuca Root are:

1 cup Bob's Red Mill TVP (Textured Vegetable Protein)
200 grams Lentils
100 grams Carrots, raw
200 gram(s) Yuca Root
1 Tbsp Almond Milk, Silk, True Almond, unsweetened, original
1 tbsp Butter, unsalted
1 Tbsp Avocado Oil
200 grams Cucumber (with peel)
.5 Tbsp Red Wine Vinegar
1 tsp Mrs. Dash Garlic & Herb Seasoning Blend
3 dash Salt

Here is how you make Beth's Lentil Salad with TVP Over Mashed Yuca Root:

Boil about 1.3 Cups of water in a small pot. When it reaches a boil add 7/8 cup of the boiling water to the 1 cup dry TVP. Fluff with a fork and set aside to cool.Boil Carrots in water for about 5-10 minutes depending on how large the pieces are and how tender you want them to be. Then drain and allow to cool.Boil lentils in water for about 30 minutes or until desired texture is reached. Drain rinse and put with TVP to cool.Boil yuca root for 20 minutes or until tender enough to mash. Drain and rise. in a bowl combine yuca, milk, and butter and wisk until creamy and stir in a dash or two of salt.Slice cucumber or cut into bite sized pieces and mix together lentils, cucumber, TVP, carrots, avocado oil, red wine vinegar, and Mrs. Dash.Serve a 50g portion of yuca with 200g of salad. Serving Size: Makes 5 250g servings

The nutritional information for Beth's Lentil Salad with TVP Over Mashed Yuca Root is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 227.0

• Total Fat: 5.4 g
• Cholesterol: 6.2 mg
• Sodium: 116.8 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 8.2 g
• Protein: 15.1 g

The dietary needs meet for Beth's Lentil Salad with TVP Over Mashed Yuca Root is Vegetarian