Moroccan lentil salad

Moroccan lentil salad

Ingredients
1/2 cup dried lentils
2 1/2 cup water
1 bay leaf
1 plum tomato, diced
1/4 cup red onion, finely diced
1 oz feta cheese, finely diced
3 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, pressed or minced
Mixed baby salad greens, optional
Paprika, optional

Instructions:

1. Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in a 2 qt saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-25 minutes or until lentils are tender. Drain lentils; remove and discard bay leaf. Set lentils aside to cool.

2. In a mixing bowl, combine lentils, tomato, onion, cheese, mint and parsley. In a small bowl, whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve salad over salad greens and sprinkle with paprika.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
580
Total Fat
20
Saturated Fat
6
Total Carbohydrate
76
Dietary Fiber
16
Sugars
0
Protein
34
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