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Ingredientes
- 1 1/2 c. Dry lentils
- 1 x Clove garlic, crushed (I used 1/2 tspn from a jar)
- 1 1/2 Tbsp. Extra virgin olive oil (I omitted entirely, and it was fine)
- 3 Tbsp. Lemon juice
- 1/2 tsp Dry thyme
- 1/4 tsp Salt
- 1/8 tsp Coarsely grd black pepper
- 1 1/2 c. Cherry tomatoes, quartered (I used 1 1/2 c. diced regular tomatoes, and it was fine)
- 1 c. Diced cucumber
- 1/2 c. Thinly sliced celery
- 2 ounce Crumbled feta cheese (I used half which amount and it was plenty)
Direcciones
- This is a recipe I took from Cooking Light, I modified it a little, and it turned out very good, so here it is. (It is from a very old issue, maybe somebody posted a version already).
- Put lentils in saucepan and cover w/ 2 inches of water. Bring to a boil.
- Lower heat, cover and cook for 20 min.
- Combine garlic, oil (optional), lemon juice, thyme, salt, and pepper in a little bowl.
- When lentils are done, drain well and rise under cool water till the lentils are all cold themselves. In a large bowl, combine lentils, tomatoes, cucumber, celery, and feta. Mix it all up.
- Pour lemon juice mix over it all, mix it up some more.
- The colder it is, the better it tastes, so putting it in the fridge for 20 mintues chills it well while allowing the flavors to blend.
- Makes 4servings.
- I think some green onions might also do well in there, so I am thinking of adding those next time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 80 | 23% |
| Total Fat 9.01g | 11% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 320mg | 13% |
| Potassium 897mg | 26% |
| Total Carbs 47.97g | 13% |
| Dietary Fiber 23.0g | 77% |
| Sugars 4.2g | 3% |
| Protein 21.35g | 34% |
