Mediterranean Lentil Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 cup dried lentils1 large lemon, zested and juiced2-3 tablespoons extra virgin olive oilsplash red wine vinegar2 carrots, small diced.5 cup small diced tomatohandful of chopped kalamata olives1/2 seedless cucumber, small diced3 oz crumbled feta
Cook lentils according to directions. I added them into a pot and covered with 3 cups of water and cooked for 10 minutes. I turned off heat and let sit for a few minutes to finish cooking and absorb a little more water.
Rinse and Drain well and place in a large glass mixing bowl. Add zest of lemon, juice, olive oil, salt and pepper to lentils and stir. Taste for seasoning and set aside to cool. (You can also put into the refrigerator at this time to finish prepping later. Make sure to add lemon, oil and seasoning before letting cool completely, the lentils will absorb the flavor best while still warm.)
Add your diced vegetables (carrots, celery and olives) to your bowl of lentils and combine.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GOINGTOBLOOM.
Rinse and Drain well and place in a large glass mixing bowl. Add zest of lemon, juice, olive oil, salt and pepper to lentils and stir. Taste for seasoning and set aside to cool. (You can also put into the refrigerator at this time to finish prepping later. Make sure to add lemon, oil and seasoning before letting cool completely, the lentils will absorb the flavor best while still warm.)
Add your diced vegetables (carrots, celery and olives) to your bowl of lentils and combine.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GOINGTOBLOOM.
Nutritional Info Amount Per Serving
- Calories: 240.0
- Total Fat: 17.2 g
- Cholesterol: 18.9 mg
- Sodium: 377.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.7 g
- Protein: 8.0 g
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