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Mimi's Lentil Medley

Mimi's Lentil Medley
8 ServingsPrep: 40 min.

Ingredients

  • 1 cup dried lentils, rinsed
  • 2 cups water
  • 2 cups sliced fresh mushrooms
  • 1 medium cucumber, cubed
  • 1 medium zucchini, cubed
  • 1 small red onion, chopped
  • 1/2 cup chopped sun-dried tomatoes (not packed in oil)
  • 1/2 cup rice vinegar
  • 1/4 cup minced fresh mint
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups fresh baby spinach, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 4 bacon strips, cooked and crumbled

Directions

  • In a small saucepan, bring lentils and water to a boil. Reduce heat;
  • cover and simmer for 20-25 minutes or until tender. Drain and rinse
  • in cold water.
  • Transfer to a large bowl. Add the mushrooms, cucumber, zucchini,
  • onion and tomatoes. In a small bowl, whisk the vinegar, mint, oil,
  • honey, basil and oregano. Drizzle over lentil mixture; toss to coat.
  • Add the spinach, cheese and bacon; toss to combine. Yield: 8
© Taste of Home 2013

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Mimi's Lentil Medley (continued)

Directions (continued)

  • servings.
Nutrition Facts: 1-1/4 cups equals 226 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 299 mg sodium, 25 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013