Lentil, lettuce and carrot salad: an economical and easy recipe. A legume-based dish for those following a vegan and vegetarian diet.
Wash the lentils and cook them according to the instructions on the package. Let them cool.
Meanwhile, wash the lettuce leaves and cut them into julienne strips.
Peel the carrots and slice them, seasoning with a little lemon to prevent them from darkening.
Combine everything with the lentils, dress with oil and, if you like, the aromatic herbs.
Italia, Puglia
| Energy (kcal) | 435.57 |
| Carbohydrates (g) | 18.14 |
| of which Sugars (g) | 3.4 |
| Fat (g) | 36.39 |
| of which Saturates (g) | 5.2 |
| Protein (g) | 7.53 |
| Fiber (g) | 5.02 |
| Sale (g) | 0.04 |
