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!
1 (8 1/2 ounce) jar artichoke hearts, quartered, drained and rinsed
4 scallions, trimmed and thinly sliced
1 small sweet red pepper, finely choped
1 carrot, grated
1/4 cup balsamic vinaigrette (I prefer reduced-fat)
Steps:
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.
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