Lunch

Lentil and Beet Salad is for Lunch.

Lentil and Beet Salad takes several minutes to prepare.

Lentil and Beet Salad takes several minutes to cook.

Lentil and Beet Salad makes 4 servings.

The ingredients for Lentil and Beet Salad are:

1 cup dry lentils
1 can 99% ff, 50% low sodium chicken broth
1/4 c. water
2 tbsp. olive oil
2 cups steamed kale, chopped
1 small sweet potato, baked, peeled, and cubed
1/2 c. craisins
4 small steamed beets, cubed
2 tbsp. balsamic vinegar
2 oz. soft goat cheese
salt and pepper to taste

Here is how you make Lentil and Beet Salad:

Cook the lentils according to package directions with 14.5 oz can of chicken broth and 1/4 c of water. Mix the lentils with the oil to avoid sticking. When the lentils have fully cooled, stir in the chopped kale, the sweet potato, craisins, beets, balsamic vinegar, salt and pepper. At the end mix in the goat cheese until it is fully combined. Serving Size: Makes 4 lunch-sized servingsNumber of Servings: 4Recipe submitted by SparkPeople user ALI526.

The nutritional information for Lentil and Beet Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 365.0

• Total Fat: 10.4 g
• Cholesterol: 7.5 mg
• Sodium: 403.6 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 17.3 g
• Protein: 16.7 g

The dietary needs meet for Lentil and Beet Salad is Vegetarian