Print Options

Back to Mimi's Lentil Medley >

Include these items:

Select reviews >

Taste of Home Logo

Mimi's Lentil Medley

 Mimi's Lentil Medley
I made this one summer evening by putting together what I had on hand. My husband, Ken, gave it his top rating. "You can make this again soon," he said. —Mary Ann Hazen, Rochester Hills, Michigan
8 ServingsPrep: 10 min. Cook: 30 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 soft sun-dried tomato halves (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

  • Place lentils in a small saucepan. Add water; bring to a boil. Reduce
  • heat; simmer, covered, 20-25 minutes or until tender. Drain and
  • rinse in cold water.
  • Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion
  • and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey,
  • basil and oregano. Drizzle over lentil mixture; toss to coat. Add
  • spinach, cheese and bacon; toss to combine. Yield: 8 servings (3/4

2 of 2

Mimi's Lentil Medley (continued)

Directions (continued)

  • cup each).
Nutritional 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.