Lentil Salad with Oilves, mint and feta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 181.4
- Total Fat: 14.0 g
- Cholesterol: 7.2 mg
- Sodium: 547.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.1 g
- Protein: 4.6 g
View full nutritional breakdown of Lentil Salad with Oilves, mint and feta calories by ingredient
Introduction
Being a super food, anyway to get more lentils into my diet is always a winner! Being a super food, anyway to get more lentils into my diet is always a winner!Number of Servings: 6
Ingredients
-
1 cup lentils, cleaned & Rinsed
Salt & Pepper to taste
6 c water
2 c. chicken broth- low sodium
1 bay leaf
5 gloves garlic- lightly smashed
5 Tbsp Extra Virgin Olive Oil
3 tbsp. white wine vinegar
1/2 c. coursly chopped Kalamata Oilves
1/2 chopped fresh mint
1 large shallot, minced
1 oz Feta cheese, crumbled
Directions
1) Place lentils and 1 tsp salt in bowl. Cover with 4 c. warm water and soak for 1 hour. Drain & cool ( can be refrigerated up to 2 days at this stage before completion.)
2) Adjust middle rack of oven to center level. Heat to 325 degrees. Place drained lentils in med. sauce pan with 2 c. water, 2 c. chicken broth, garlic, bay leaf and 1/2 tsp. salt. Cover and bake until lentils are tender but remain intact, 40 - 50 minutes.
3) Whisk together olive oil and white wine vinegar. Add shallots, Kalamata olives, and mint.
4) Drain lentils. remove garlic and bay leaf. Add lentils to salad dressing mixture and toss to combine. Season with salt and pepper to taste. Transfer to serving dishes and sprinkle tops with feta cheese. Can be served warm or cold.
Serving Size: 6 - 1 c servings
Number of Servings: 6
Recipe submitted by SparkPeople user DBBDANFORD.
2) Adjust middle rack of oven to center level. Heat to 325 degrees. Place drained lentils in med. sauce pan with 2 c. water, 2 c. chicken broth, garlic, bay leaf and 1/2 tsp. salt. Cover and bake until lentils are tender but remain intact, 40 - 50 minutes.
3) Whisk together olive oil and white wine vinegar. Add shallots, Kalamata olives, and mint.
4) Drain lentils. remove garlic and bay leaf. Add lentils to salad dressing mixture and toss to combine. Season with salt and pepper to taste. Transfer to serving dishes and sprinkle tops with feta cheese. Can be served warm or cold.
Serving Size: 6 - 1 c servings
Number of Servings: 6
Recipe submitted by SparkPeople user DBBDANFORD.