Chopped Lentil Salad

Ingredients:

• ½ c Lentils
• 1.5 Water or Low Sodium Vegetable Broth
• 1 (15 oz) Can Low Sodium Garbanzo Beans- Drained Rinsed
• 2 Vine Ripe Tomatoes- Chopped
• 1 Green Pepper- Chopped
• 1 Red Pepper- Chopped
• 1 Yellow or Orange Pepper- Chopped
• ½ c Red wine Vinegar
• ¼ c Olive Oil
• ¼ c Fresh Parsley- Chopped
• ¼ c Fresh Oregano- Chopped
• Kosher Salt and Pepper to Taste
• 1 c Low-Fat Feta Cheese

Method:

Combine lentils/broth in a pot bring to a boil. Reduce to a simmer cook 20-30 minutes until tender. Pour cooked lentil into a mesh strainer, rinse drain. Place in the refrigerator and cool thoroughly.

Once lentils are cool, add remaining ingredients except for the feta cheese. Stir to combine place back in the refrigerator to marinate for at least 20 minutes.

When ready to serve, top with feta cheese

Makes 18 servings
Serving Size: 1/3 cup

Nutrition

Recipe by Christian Scott