Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
This Recipe Makes: 6 Serving(s)
Different types of mint will change the flavor of this salad- so experiment, and enjoy! (NOTE: used fresh mint)
What you’ll need
1 cup dry lentils2 cup water1/2 cup onion, chopped2 tsp. garlic, minced1/4 cup celery, chopped1/2 cup green pepper, chopped1/2 cup parsley, finely chopped2 tbsp. fresh mint, finely chopped, or 2 teaspoons dried1/4 cup lemon juice1/4 cup olive oil1/2 tsp. salt1 cup fresh tomato, diced
Place the lentils and water in a medium-sized saucepan and bring to a quick boil. Reduce heat, cover, and cook on low 15-20 minutes, or until tender. Drain and transfer to a medium bowl.
Add the onion, garlic, celery, green pepper, parsley, and mint and mix well.
In a small bowl, whisk together the lemon juice, olive oil, and salt. Pour into lentils and mix well. Cover and refrigerate several hours.
Before serving, mix in diced tomato.
Starch: 1 1/2Fat: 1 1/2Meat/Meat Substitutes: Very Lean: 1/2