BY MARIA SAKELLARIDI
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
Total Fat: 3g
Saturated Fat: g