Serve this nutritious, protein-rich salad on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.
Recipe Ingredient Details:
1 cup brown or green lentils
4 cups water
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 cloves garlic, peeled
1/3 cup sun-dried tomatoes (not packed in oil)
1/2 cup diced celery
1/2 cup diced red or yellow bell pepper
1/4 cup minced red onion
1/2 cup chopped fresh parsley
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground fennel
1 rounded teaspoon Dijon mustard
Salt and pepper, to taste
Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender.
Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables.
Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.
Recipe Additional Notes:
354 cal, 19g fat, 3g sat fat, 0mg chol, 35g carb, 15g protein
Sat, 2002-06-01 11:27