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Mediterranean Lentil Salad Recipe

A light refreshing dressing lends a lemony lift to this Mediterranean mix of lentils, tomatoes, olives and feta cheese. "This good-for-you side taste terrific and goes together in a jiffy," says Melissa Nichols of Shorewood, Minnesota. "My family loves it served with homemade bread."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Mediterranean Lentil Salad Recipe

Prep: 30 min. + cooling

Yield: 6 Servings

30 30

Ingredients

5 cups water
1 cup dried lentils, rinsed
1/4 cup lemon juice
3 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons sugar
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chopped fresh tomatoes (about 4 medium)
3 celery ribs, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced ripe olives
2 tablespoons chopped fresh parsley

Directions

In a saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water; drain. Place in a large bowl to cool.
Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, thyme, salt and pepper; shake well. Add tomatoes, celery, cheese and olives to lentils; toss to combine.
Add dressing and gently toss to coat. Sprinkle with parsley. Yield: 6 servings.

Nutritional Analysis: One serving (2/3 cup) equals 231 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 614 mg sodium, 25 g carbohydrate, 11 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Originally published as Mediterranean Lentil Salad in Light & Tasty April/May 2002, p48