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Mediterranean Lentil Salad

BarbBarb Campbell
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Makes 4 (1 cup) servings
total time:
40 min

Save this recipe 5
Save this recipe 5
Makes 4 (1 cup) servings
total time:
40 min


  • 4 cups water
  • 1 cup dried lentils
  • 1 3/4 cup drained, coarsely chopped bottled roasted red peppers
  • 1/4 cup sliced green onions
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 1 Tbl olive oil
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 clove garlic, minced
  • 8 romaine lettuce leaves
  • 1/4 cup crumbled goat cheese (or feta)
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  • 1

    Combine 4 cups of water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Drain; rinse under cold water, and set aside.

  • 2

    Combine lentils, bell peppers, and next 8 ingredients in a bowl; toss gently. Cover and chill at least 2 hours. Serve on lettuce-lined plates; sprinkle with goat cheese.

Recipe Notes

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(WW points = 4) Cal 250; Pro 16 g; Fat 6.5 g (sat 2g); Car 34.9 g; Fib 6.7 g; Chol 6 mg; Iron 5.7 mg; Sod 259 mg; Calc 63 mg

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