Greek Lentil Salad
by ipopkov
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INGREDIENTS
- 1 cup green or brown lentils ; picked and rinsed
- 1 1/2 cups cherry tomatoes ; halved
- 1 cup diced cucumber
- 1 cup chopped green onions
- 1/3 cup chopped fresh dill
INSTRUCTIONS
1. Place lentils in saucepan, cover with water, bring to boil, reduce heat and cook partially covered for 20-30 minutes. Drain.
2. Make dressing: Place garlic clove on cutting board, sprinkle with salt and mash into paste with side of knife. Whisk in oil (1/2 cup), lemon juice (1/4 cup) and pepper.
3. Toss lentils in dressing. Cool to room t. Stir in cherry tomatoes, cucumbers, green onions and dill.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (53g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 11 | ||
| Calories from Fat: 1 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3mg | 0 % | |
| Potassium 133.8mg | 4 % | |
| Total Carbohydrate 2.4g | 1 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 1.4g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 11
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