Lentil And Sun-Dried Pesto Salad With Roasted Peppers

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Nutrition per serving    (USDA % daily values)
CAL
554
FAT
13%
CHOL
0%
SOD
11%

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Ingredients for 4 servings

2 14-16 ounce cans lentils, drained,or 4 cups cooked lentils

12 basil leaves, chopped

3 tablespoons sun-dried tomato pesto

1/2 cup olives, chopped

Watercress, to serve

2 red peppers

Celery curls, to serve

8 cloves of garlic

olive oil, to drizzle

Carrot curls, to serve

1 red onion, chopped

2 orange peppers

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