1 cup dry brown lentils

      1 bay leaf

        2 sprigs fresh thyme

        1 cup finely diced carrots

1 cup finely diced cucumber

1 cup finely diced green pepper

1 cup finely diced grape tomatoes

1/3 cup sun dried tomatoes,thinly sliced

        1/4 cup finely diced red bell pepper

        1/4 cup finely diced red onion

        1/4 cup minced parsley

        1 clove garlic, minced

        5 tbsp lemon juice

        1 tablespoon olive oil

        1 teaspoon kosher salt

                fresh ground black pepper

  • tip: if you want you can put also 1/2 cup white greek cheese (feta) shredded


In a medium saucepan combine lentils, bay leaf, and thyme.

Add enough water to cover by 1 inch.

Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Drain lentils and discard bay leaf.

Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.

Toss to combine and serve chilled or room temperature.

Makes 4 1/2 cups.


Yield: 5 servings, Serving Size: scant cup

        Amount Per Serving:

Smart Points: 4

Points +: 3

Calories: 102

Total Fat: 3g

Saturated Fat: g

Cholesterol: 0mg

Sodium: 255mg

Carbohydrates: 20g

Fiber: 9g

Sugar: 1g

Protein: 7g