Lentil Salad 2

Portion Size: ½ cup

Ingredients:     Yields: 8 servings

IngredientsNotes:
1 cup brown lentilsDry and rinsed.
1 cup carrotsWashed, peeled and diced
¼ cup red onionWashed, peeled and diced
2 cloves garlicWashed, peeled and minced
1 bay leaf 
½ teaspoon dried thyme 
¼ cup lemon juice 
¼ cup celeryWashed, trimmed and diced
¼ cup parsley or 2 tablespoons driedWashed, trimmed and chopped
½ teaspoon salt 
¼ teaspoon ground black pepper 
¼ cup olive oil 
½ cup reduced fat feta cheeseOptional

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1In a saucepan combine lentils, garlic, bay leaf and thyme. 
2Add enough water to cover by 1 inch. 
3Bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender. 
4Drain lentils and vegetables and remove bay leaf. 
5Add olive oil, lemon juice, carrots, onions, celery, parsley, salt and pepper. Toss to mix and chill. 
6Top with feta cheese and remove bay leaf just before serving. 

Jacqueline Larson M.S., R.D.N. and Associates