Lentil Salad With Feta Cheese Recipe

Lentil Salad With Feta Cheese Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 1/4 cup: Dried lentils,
3 tbsp: Fresh lemon juice,
1 1/2 tbsp: Olive oil,
1/2 tsp: Dried thyme,
1/4 tsp: Salt,
1/8 tsp: Coarsely ground pepper,
1: Garlic clove, crushed
1 1/2 cup: Quartered cherry tomatoes,
1 cup: Diced cucumber,
1/2 cup: Crumbled feta cheese,, 2 ounces
1/3 cup: Thinly sliced celery,
Romaine lettuce leaves,, optional

Directions:

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.


Source from luhu.jp