Greek Lentil Salad - 33g Carbs, 8g Fiber, 4g Sugar
From: Vegetarian Times June 2011 - p. 61
Try this salad as a take-along lunch or a light dinner. Unlike most
dried beans, lentils don't need to be soaked before cooking, but
they still offer all the same protein and fiber benefits.
Serves: 4
1 cup French green lentils, rinsed and drained
1/4 small onion
2 bay leaves
1 large shallot, finely chopped (1/4 cup)
2 Tbsp lemon juice
1 small cucumber, diced (1 cup)
2 medium tomatoes, diced (1 cup)
1/4 cup chopped fresh mint
1 Tbsp olive oil
1/4 cup crumbled feta cheese
1. Place lentils, onion, bay leaves, and 6 cups water in large
saucepan; bring to a boil. Reduce heat to medium-low, and cook
25 to 30 minutes, or until lentils are tender. Drain, remove
onion and bay leaves, and cool.
2. Stir together shallot and lemon juice in large bowl. Add
lentils, cucumber, tomatoes, mint, and oil; stir to combine.
Season with salt and pepper, if desired. Chill 1 hour, or
overnight. Serve topped with feta.
Serves: 4
Serving Size: 1 cup
Nutrition per Serving:
228 Calories, 12g Protein, 7g Total Fat, 2g Saturated Fat,
33g Carbs, 8g Fiber, 4g Sugars, 8mg Cholesterol, 116mg Sodium
