• 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


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


Calories 110
Fat 4.5g
Saturated Fat 1.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.3g
Cholesterol 3.3mg
Sodium 196mg
Potassium 220mg
Carbohydrate 13.0g
Fiber 4.0g
Sugar 0.5g
Protein 5.0g

Recipe by Christian Scott