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Mimi’s Lentil Medley

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 8 servings.
I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan

Ingredients

  • 1 cup dried lentils, rinsed
  • 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, optional

Directions

  • 1. Place lentils in a small saucepan. Add 2 cups water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water.
  • 2. 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, if desired, bacon; toss to combine.

Nutrition Facts

1-1/4 cups (calculated without bacon): 225 calories, 8g fat (2g saturated fat), 8mg cholesterol, 404mg sodium, 29g carbohydrate (11g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

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