Lentil and Feta Cheese Salad
- 1 cup green or brown lentils
- 3 medium firm, flavorful tomatoes, or 5 to 6 plum tomatoes, diced
- 4 to 6 ounces feta cheese, crumbled
- 2 to 3 scallions, minced
- 1/2 cup natural low-fat vinaigrette
- Salt and freshly ground pepper to taste
- Rinse the lentils and check them for small stones.
- Combine in a saucepan with 3 cups water and bring to a simmer.
- Cover and simmer gently until done but still firm, about 30 minutes.
- Check frequently toward the end of cooking time to make sure the lentils dont become overcooked.
- Drain any excess water from the lentils, and rinse until cooled.
- Combine the lentils with the remaining ingredients in a serving bowl and toss together.
- Serve at once or cover and refrigerate until needed.
- Lentil and Feta Cheese Salad (this page)
- Warm pita bread
- Spinach Rice (page 92)
- Cured black olives and sliced green bell peppers
- Calories: 260
- Total Fat: 9g
- Protein: 14g
- Carbohydrate: 31g
- Cholesterol: 21mg
- Sodium: 447mg
green, tomatoes, feta cheese, scallions, natural lowfat, salt
Taken from www.epicurious.com/recipes/food/views/lentil-and-feta-cheese-salad-372739 (may not work)