Fresh Summer Remake 2017
Chopped Lentil Salad
Published on August 19, 2017
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
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