Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe was featured in this months Family Circle. I have eliminated the sausage called for in the original recipe to make this a great, easy vegan option!

Ingredients Nutrition

  • 295.73 ml lentils, rinsed
  • 240.97 g jar artichoke hearts, quartered, drained and rinsed
  • 4 scallions, trimmed and thinly sliced
  • 1 small sweet red pepper, finely choped
  • 1 carrot, grated
  • 59.14 ml balsamic vinaigrette (I prefer reduced-fat)

Directions

  1. Cook lentils according to package directions, 20-25 minute or until tender. Drain.
  2. Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.
Most Helpful

4 5

A lovely, unique salad! This makes a perfect alternative to the usual salads. I made this just as written. I feel that it could have used a little something extra..... like maybe some fresh cilantro/parsley and maybe even some crumbled goat cheese stirred in while it's warm. I will add those things next time. Thanx!