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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 133.4
  • Total Fat: 7.1 g
  • Cholesterol: 3.0 mg
  • Sodium: 181.0 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Lentil Salad with Olives, Mint, and Feta calories by ingredient
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Lentil Salad with Olives, Mint, and Feta

Submitted by: PAMLEARNED

Introduction

Adapted from Cook's Illustrated September/October 2011. The baking technique is a standout. Also, I used less oil and vinegar, and used water instead of chicken brother. I also omitted a minced shallot, but you could easily add the onion flavor of your choice. Adapted from Cook's Illustrated September/October 2011. The baking technique is a standout. Also, I used less oil and vinegar, and used water instead of chicken brother. I also omitted a minced shallot, but you could easily add the onion flavor of your choice.
Number of Servings: 4

Ingredients

    1 cup lentils, rinsed
    8 cups water
    5 cloves of garlic, lightly crushed and peeled
    1 pay leaf
    3 TBS EVOO
    2 TBS white wine vinegar
    1/2 cup (roughly 10) coarsely chopped, pitted kalamata olives
    1/2 cup fresh mint leaves, chopped
    1 ounce feta cheesd, crumbled (this is about 1/4 cup)

Directions

In bowl, place lentils and 1 tsp salt. Cover with 4 cups warm water and soak for 1 hour. Drain.
Preheat oven to 325 degrees. Place in heavy pan, lentils, water to cover by about 2 inches, garlic, bay leaf, and 1/2 tsp salt. Cover and bake about 40-60 minutes, til lentils are tender.
Whisk oil and vinegar in a large bowl. Add drained lentils, olives, mint, feta, and toss. Serve, topping with salt and pepper to taste.

Serving Size: This divvies up at about 1 cup per serving for 4-6 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PAMLEARNED.






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