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Greek-Style Lentil Salad
By Sandra Woodruff
Jul 28, 2009, 17:18
Yield: 5 servings
1 cup dried French green or brown lentils
1 1/3 cups diced peeled and seeded cucumber
2/3 cup diced plum tomatoes
1/2 cup (packed) chopped fresh parsley
1/2 cup sliced scallions
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
2/3 cup crumbled reduced-fat feta cheese
DRESSING
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon crushed garlic
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1. Place the lentils and 3 cups water in a 2-quart pot and bring to a
boil. Reduce the heat to maintain a simmer. Cover and cook for 25 to 30
minutes or until tender but not mushy. Drain well and discard any
excess liquid. Transfer the lentils to a large bowl.
2. Combine the dressing ingredients in a small bowl and whisk to mix.
Pour the dressing over the warm lentils. Cover and chill for 30 minutes
or until the lentils have cooled.
3. Add the cucumber, tomatoes, scallions, parsley, and dill to the
lentils and toss to mix. Cover and chill for at least 1 hour. Toss in
the feta cheese just before serving.
Nutritional Facts (per 1-cup serving)
Calories: 223
Carbohydrates: 25 g
Fiber: 6.6 g
Fat: 8.2 g
Sat. Fat: 2.4 g
Cholesterol: 6 mg
Protein: 13 g
Sodium: 559 mg
Calcium: 111 mg
Diabetic exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat
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