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Lentil Salad

Ingredients: 

1 pound dried lentils washed
= (rinse with cold water in a colander)
3 cups water
2 tablespoon olive oil
2 teaspoon cumin
1 teaspoon minced fresh oregano
3 tablespoon fresh lemon juice
Freshly-ground black pepper to taste
2 large green peppers cored, seeded,
and diced
2 large red peppers cored, seeded,
and diced
3 stalks celery diced
1 red onion minced

Yield: 

8 Servings

Method: 

In a large saucepan over high heat, bring the lentils and water to a boil. Reduce the heat to low, cover, and simmer for 35 to 45 minutes. Drain and set aside.

In a large bowl, mix together the oil, lemon juice, cumin, oregano, and pepper until well blended. Add the lentils and the prepared vegetables. Cover and refrigerate before serving.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 238; Calories from Fat 40; Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 26mg; Carbohydrates 38g; Dietary Fiber 14g; Sugars 8g; Protein 15g.