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.
In the meantime, wash the lettuce leaves and cut them into julienne strips.
Peel the carrots and slice them, seasoning with a bit of lemon to prevent them from browning.
Combine everything with the lentils, season with oil and, if desired, 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 |
