Recipes
Greek lentil salad
Ingredients:
1 19 oz. can (540 mL) lentils, rinsed and drained
½ cup (125 mL) calamata olives (optional)
½ cup (125 mL) onion, chopped
1½ cups (375 mL) grape tomatoes, halved
½ cup (125 mL) green peppers, chopped
1 cup (250 mL) cucumber, diced
¼ cup (50 mL) feta cheese, crumbled
¼ cup (50 mL) fresh parsley, chopped
¼ cup (50 mL) canola oil
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) dried oregano
Makes 10 servings • Serving size: 2/3 cup (175 mL)
Instructions:
1. In a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
2. In a small bowl, whisk canola oil, lemon juice and oregano together.
3. Add dressing and parsley to lentil mixture and toss to coat.
4. Can be eaten right away or covered and left in refrigerator to marinate for 2 hours before serving. Salad can be made a day in advance.
Notes:
Nutrient analysis per serving
Calories: 133g
Total fat: 6.0 g
Saturated fat: 1.0 g
Trans fat: 0.0 g
Cholesterol: 4 mg
Sodium: 112 mg
Carbohydrate: 15 g
Fibre: 3 g
Protein: 6 g
Recipe reprinted with permission from Pulse Canada: www.pulsecanada.com.