Lentil Salad With Cranberries & Pecans


Serves 8. Hands-on time; 15 minutes. Total time: 1 hour. Cost per serving: $0.50. Full recipe: $4.25.

INGREDIENTS:

 1 cup green lentils 2-1/2 cups water 1/2 cup whole pecans 1/4 cup cranberries, fresh or frozen,roughly chopped 1 tbsp white wine vinegar 2 tbsp chopped parsley


INSTRUCTIONS:
  1. Place lentils and water in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 30 to 45 minutes or until the lentils are tender but not falling apart. Drain and place the lentils in a mixing bowl.
  2. Preheat oven to 350°F. Place pecans on a baking sheet; roast for 8 to 10 minutes or until they're fragrant and just starting to brown. When the pecans are cool enough to handle, break them up into small pieces with your fingers.
  3. Stir the pecans, cranberries, vinegar and chopped parsley into the lentils and serve warm or at room temperature.
Nutrients per serving; Calories: 129. Total Fat: 5 g, Sat. Fat: 0.4 g, Carbs: 16 g, Fiber: 8 g,Protein: 7 g, Sugars: rg, Sodium: 2 mg, Choles/erol: Omg