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Lentil Salad |
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Serves: 8 Print this RecipeServing size: 1 cup The flavor of this filling salad improves with time, so you can leave the leftovers in the refrigerator for 2 to 3 days and serve it again! 1 pound dried lentils, washed (rinse with cold water in a colander) 3 cups water 2 tablespoons olive oil 2 teaspoons cumin 1 teaspoon minced fresh oregano 3 tablespoons fresh lemon juice Fresh ground pepper 2 large green bell peppers, cored, seeded and diced 2 large red bell peppers, cored, seeded and diced 3 celery stalks, diced 1 red onion, minced 1. In a large saucepan over high heat, bring lentils and water to a boil. Reduce the heat to low, cover, and simmer for 35 to 45 minutes. Drain and set aside. 2. In a large bowl, mix together the oil, lemon juice, cumin, oregano, and pepper until well blended. Add the lentils and the prepared vegetables. Cover and refrigerate before serving. EXCHANGES Starch 2-1/2 Vegetable 1 Fat 1/2 NUTRITION FACTS Calories 238(Calories from Fat 40) Total Fat 4 grams Saturated Fat 1 gram Cholesterol 0 milligrams Sodium 26 milligrams Total Carbohydrate 38 grams Dietary Fiber 14 grams Sugars 8 grams Protein 15 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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