Courtesy of Richard's Foodporium Headquarters
http://www.richardsfoodporium.com

Mediterranean Lentil Salad

Diet Type: Vegetarian

Cooking Time: Over one hour

Ingredients:

  1 cup brown lentils, rinsed
  2 1/2 cups water
  1 whole carrot, washed
  4 whole cloves
  1/2 teaspoon oregano
  1/2 teaspoon salt
  1 clove garlic, minced
  1 bay leaf
  1/8 cup Balsamic Vinegar
  1/8 cup extra virgin olive oil
  1/4 cup toasted almonds, chopped
  1 cup cherry tomatoes, halved
  1/4 cup chopped parsley
  1/4 cup Feta Cheese, crumbled
  1/4 cup scallions, chopped
 
Directions:

Place lentils in a large pot with water, carrot, oregano, bay leaf and cloves. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Meanwhile, toast the almonds by placing them in a pie plate and baking at 350 degrees for 12 minutes. Cool and chop. Chop the vegetables. Set aside. When lentils are done, drain them and discard the carrot (or save for another use)and bay leaf. Allow lentils to cool slightly. Whisk together the Balsamic Vinegar, olive oil and salt. Add to the lentils along with the remaining vegetables and almonds. Stir gently to mix. Serve room temperature.

Servings: 4

Author: Polly Pitchford, Full Spectrum Health

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 322
Calories from Fat 127
 % Daily Value*
Total Fat 14g22%
  Saturated Fat 3g14%
  Mono Fat 8g 
Cholesterol 8mg3%
Sodium 710mg30%
Total Carbs 35g12%
  Dietary Fiber 17g69%
  Sugars 0g 
Protein 18g 
Iron38%
Calcium13%
Vitamin C21%
Vitamin E18%
Vitamin A56%
Vitamin B-123%
Vitamin B-620%
Pantothenic acid11%
Niacin11%
Riboflavin18%
Thiamin20%
Folate58%
Selenium12%
Manganese60%
Copper30%
Zinc17%
Potassium20%
Phosphorus32%
Magnesium23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.