1 1/4 cups
1 (8 1/2 ounce) jars
artichoke hearts, quartered, drained and rinsed
scallions, trimmed and thinly sliced
sweet red pepper, finely choped
( I prefer reduced-fat)
- Cook lentils according to package directions, 20-25 minute or until tender. Drain.
- Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.