Recipe Junction

Our Favorite Recipes'

Lickety Split Lentil Salad

6 servings

• 1 cup French green lentils, sorted and rinsed
• 3 tablespoons white wine vinegar (divided use)
• Salt and pepper
• 1 cup couscous
• 3 tablespoons plus 2 teaspoons olive oil
• 1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt
• 1/2 cup finely chopped fresh mint
• 4 cups arugula leaves, chopped
• 2 cups grape tomatoes, halved
• 1/2 cup crumbled feta cheese

Bring a large pot of water to a boil. Add the lentils. Reduce the heat and simmer 15 minutes, or until the lentils are tender. Drain. Transfer to a bowl and stir in 1 tablespoon vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.

Pour 11/4 cups boiling water over couscous in a large bowl. Stir in 1/2 teaspoon salt, cover and let stand 5 minutes. Fluff with fork, and stir in 2 teaspoons oil. Cool.

Whisk together garlic paste, remaining 3 tablespoons oil, remaining 2 tablespoons vinegar and mint in a small bowl. Stir dressing and lentils into couscous. Just before serving, add arugula, tomatoes and feta.

Per serving: 257 calories, 11 g protein, 8 g total fat (2 g saturated), 35 g carbohydrates, 6 mg cholesterol, 309 mg sodium, 10 g fiber.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon