Serves: 8
Total Calories: 144

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
2 1/2 Starch
1 Vegetable
1/2 Fat

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

Nutritional Facts:

Serves: 8
Total Calories: 144
Calories from Fat: 30

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