Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 2.00

Ingredients:
1-1/4 cups uncooked lentils
2-1/2 cups water
3 Tbsp lemon juice
1-1/2 Tbsp olive oil
1/2 tsp thyme
1/2 tsp mint flakes
1/4 tsp salt
1/8 tsp black pepper
1 garlic clove
1-1/2 cup quartered cherry tomatoes
1 cup diced cucumber
1/2 cup crumbled reduced-fat feta cheese
1 cup thinly sliced celery
4 cups romaine lettuce leaves

Directions:
Place lentils and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside. Combine lemon juice, olive oil, thyme, mint, salt, pepper, and garlic in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to dressing mixture; toss gently to coat. Serve on plates lined with romaine lettuce.

Nutrition Facts

Moroccan Lentil Salad
Serving Size 1/4 recipe