Mediterranean Lentil Salad
Barb Campbell
ingredients
- 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)
directions
- 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.
notes
(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
Source: Barb Campbell
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