Meditteranean Lentil Salad
- Number of Servings: 4
Ingredients
1 cup chopped red onion, plus 1 1-inch thick slice (for cooking water) 1/4 cup chopped fresh parsley, plus 3 parsley sprigs (for cooking water) 2 garlic cloves, minced 1 cup dried lentils, sorted and rinsed 1 cup halved cherry (or grape) tomatoes 1/2 cup diced cucumber 1/2 cup feta cheese, divided salt and pepper to taste For the balsamic vinaigrette: 1 tablespoon olive oil 1 tablespoon water 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 garlic clove, minced
COOK LENTILS: Add 2 1/2 cups of water to a medium sauce pan and bring to a boil. Add onion, parsley sprigs and minced garlic and bring to a boil. Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20-25 minutes). Drain and discard onion and parsley.
MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, 1/4 cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining 1/4 cup feta and serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLYNN12566.
MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, 1/4 cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining 1/4 cup feta and serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLYNN12566.
Nutritional Info Amount Per Serving
- Calories: 150.7
- Total Fat: 5.5 g
- Cholesterol: 5.0 mg
- Sodium: 249.8 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 5.3 g
- Protein: 8.0 g
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