Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until the lentils are tender. Drain and rinse the lentils under cold water. Discard the garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over lentil mixture, add the feta and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with the cucumber slices. Serves 4 to 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 95 Calories (kcal); 7g Total Fat; (62% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (763g)|
|Recipe Makes: 4|
|Calories from Fat: 315 (63%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 10g|
|Cholesterol 25.2mg||8 %|
|Sodium 416.1mg||14 %|
|Potassium 1735.4mg||46 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 22.6g|
|Protein 16.5g||24 %|
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Calories per serving: 503
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