Physicians Committee for Responsible Medicine (PCRM)


Food for Life
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Recipe of the Week

July 11, 2017

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The high amounts of vitamins B6 and E and the high concentration of isoflavones in legumes protects against cancer cell growth.


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Lentil and Vegetable Salad

This lentil salad is attractive, colorful, healthy, and easy to make. Serve cold alone or with a salad of your choice!

Makes 4 servings


1 cup brown or green lentils
1 cup tomato, diced
1 cup cucumber, peeled, diced
1 cup orange or red pepper, cut into small cubes
1/2 cup carrot, cut into small cubes
1 clove garlic, finely chopped
1 tablespoon olives, chopped
1 tablespoon fresh basil, chopped
1/4 cup balsamic vinegar


Clean the lentils to make sure they have no stones and pour into a large pot of water. Boil gently for 20 minutes or until tender. Strain and let cool on a tray in the refrigerator.

In a large bowl, mix the lentils with the remaining ingredients. Season with salt and pepper.

Serve the salad cold.

Source: Dora Stone, chef and photographer, founder of and 

Per serving: Calories: 198; Fat: 1.0 g; Saturated Fat: 0.2 g; Calories from Fat: 4%; Cholesterol: 0 mg; Protein: 13.2 g; Carbohydrates: 36.0 g; Sugar: 6.3 g; Fiber: 9.9 g; Sodium: 37 mg; Calcium: 53 mg; Iron: 5.0 mg; Vitamin C: 40.4 mg; Beta-Carotene: 1966 mcg; Vitamin E: 0.6 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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