This lentil salad can be eaten as is or stuffed into a pita for a sandwich.  Super-yummy, and packed with health.  Makes 4 servings.

1 (19 oz.) Can lentils (drained and rinsed)
4 oz. low fat feta, crumbled
1 red bell pepper, chopped
2 green onions, thinly sliced
1 clove garlic, crushed
2 Tbsp  lemon juice
1 Tbsp  olive oil
1/2 tsp  dried thyme or fresh thyme if you have it
salt and pepper to taste

1.  In large bowl combine lentils, cheese, peppers, onion and garlic
2.  In small bowl whisk together lemon juice, olive oil, thyme, salt and pepper.
3.  Pour dressing over lentils and toss to coat.

Per serving: 286 Calories; Carbohydrate 32 g; Protein 17 g; Fat 11 g

Tip: Use dried lentils and boil them for 45 minutes if you prefer a more crisp texture to your lentils.

 

Diana Steele is a registered dietitian and owner of Eating for Energy, a thriving nutrition consulting company in British Columbia.   Diana can be seen regularly on Global BC’s Noon News Hour every Tuesday.  She is also co-author of the cookbook Eating for Energy without Deprivation – The 80-20 Cookbook.