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Ingredients

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Directions

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  • In a medium saucepan, bring broth, water, and garlic to a boil. Add lentils and rice, reduce heat to medium-low, and simmer, covered, for 15 minutes. Add carrots and continue cooking, covered, for 7 to 8 minutes, or until most of the liquid is absorbed. Remove from heat.

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  • In a large bowl, whisk together oil and vinegar. Add apple, onions, and parsley. Add lentil mixture, tossing to coat. Gently fold in cheese and pecans.

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  • Divide spinach among four serving plates and spoon the salad on top. Garnish with apple slices and pecans.

Tips

*Available at health-food stores.

Nutrition Facts

403 calories; 16 g total fat; 51 g carbohydrates; 8 g fiber; 17 g protein;

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