Lentil and Feta Salad (A continuation of the high fiber recipes) This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals. Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving. Total Time: 1 hr. 15 min. Prep Time: 15 min. Cooking Time: None Yield: 6 servings, about 1½ cups each Ingredients: ⅓ cup fresh lemon juice 2 Tbsp. extra-virgin olive oil ½ tsp. dried thyme (or 1½ tsp. chopped fresh thyme) Sea salt and ground black pepper (to taste; optional) 3 cups cooked lentils ½ cup crumbled feta cheese 1 medium cucumber, finely chopped 3 medium celery stalks, finely chopped 2 cups quartered cherry tomatoes 1 medium red bell pepper, finely chopped ¾ medium red onion, finely chopped ½ cup fresh parsley, chopped ¼ cup fresh mint leaves, chopped Preparation: 1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend. 2. Season with salt and pepper if desired. Set aside. 3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well. 4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for 1 to 12 hours. 5. You can eat it after an hour, but the next day is the best!
Posted on: Tue, 20 Jan 2015 12:37:22 +0000
Trending Topics
Recently Viewed Topics
© 2015