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Lentil Salad Version 2

Nutrition per serving    (USDA % daily values)
CAL
554
FAT
50%
CHOL
0%
SOD
11%

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Ingredients for 4 servings

2 cups green lentils

1 bay leaf

1 onion, cut in half

1 small potato, peeled and chopped into small pieces

1/2 cup vegetable stock or water

1 cup baby spinach, packed

1 handful cilantro

1/2 cup mint

4 tablespoons vegetable oil or extra virgin olive oil (EVOO), divided

2 shallots, finely diced

1 carrot, finely diced

1/2 red bell pepper, finely diced

1/2 cup green peas, defrosted if frozen

Salt and freshly ground black pepper

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