| 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.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”