| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads | 4 | Servings | |
INGREDIENTS
| 1 1/4 | c | Dried lentils |
| 3 | tb | Fresh lemon juice |
| 1 1/2 | tb | Olive oil |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Salt |
| 1/8 | ts | Coarsely ground pepper |
| 1 | Garlic clove, crushed | |
| 1 1/2 | c | Quartered cherry tomatoes |
| 1 | c | Diced cucumber |
| 1/2 | c | Crumbled feta cheese, (2 ounces) |
| 1/3 | c | Thinly sliced celery |
| Romaine lettuce leaves, (optional) |
INSTRUCTIONS
Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Yield: 4 servings (serving size: 1-1/2 cups). Per serving: 305 Calories; 9g Fat (25% calories from fat); 20g Protein; 40g Carbohydrate; 13mg Cholesterol; 311mg Sodium Serving Ideas : Serve on lettuce-lined plates, if desired. Recipe by: Cooking Light, April 1995, page 112 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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