Lentil Salad with Mint and Feta
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 garlic clove, pressed
- 2 green onions
- 3 tablespoons finely chopped fresh mint
- Carbohydrate 54 g(18%)
- Cholesterol 44 mg(15%)
- Fat 22 g(33%)
- Fiber 9 g(37%)
- Protein 26 g(52%)
- Saturated Fat 9 g(45%)
- Sodium 467 mg(19%)
- Calories 505
Preparation Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly. Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.) Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
Preparation Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly. Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.) Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
