Recipe Summary test

serves 4 (serving size: 1 cup lentils, 3 quarters bell pepper, half a zucchini, and about 3 slices eggplant)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.

  • To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.

Nutrition Facts

404 calories; calories from fat 29%; fat 13.8g; saturated fat 1.8g; mono fat 8g; poly fat 3.2g; protein 20g; carbohydrates 55g; fiber 21g; iron 8mg; sodium 599mg; calcium 110mg.