11 Ingredients
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 medium fennel bulb, finely diced (about 1 cup)
  • 1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)
  • 8 ounces baby plum tomatoes, finely diced
  • 2 (14.5-ounces) cans of Puy lentils, drained and rinsed
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh basil
Nutrition
819
41% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

46% 139

Carbs (net)

- 114

Fiber

98% 24

Sugars

- 9

Sugars, added

- 0

Protein

103% 52

Cholesterol

- 0

Sodium

32% 767

Calcium

10% 105

Magnesium

27% 114

Potassium

36% 1674

Iron

79% 14

Zinc

63% 7

Phosphorus

87% 609

Vitamin A

5% 47

Vitamin C

27% 24

Thiamin (B1)

152% 2

Riboflavin (B2)

36% 0

Niacin (B3)

37% 6

Vitamin B6

91% 1

Folate equivalent (total)

250% 1002

Folate (food)

- 1002

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

33% 40
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