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Ingredientes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. White wine vinegar
- 1/4 tsp Dry thyme crumbled
- 1/4 c. Liquid removed finely-minced sun-dry tomatoes packed in oil
- 1 c. Lentilles du Puy (French green lentils) picked over, rinsed
- 1/2 c. Crumbled Feta cheese - (abt 2 ounce)
Direcciones
- In a large bowl whisk together oil, vinegar, thyme, tomatoes, and salt and pepper to taste. Add in lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer till just tender, about 20 min. Drain lentils in a sieve and rinse gently. Toss lentils well with dressing and gently stir in Feta.
- This recipe yields 4 side dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 133 | 86% |
| Total Fat 15.09g | 19% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 228mg | 10% |
| Potassium 123mg | 4% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.77g | 1% |
| Protein 3.02g | 5% |
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