Lentils are an excellent source of protein, fibre, folate and vitamin B, and therefore a nutritious addition to any menu.
High fibre content prevents blood sugar levels from rising rapidly after a meal, which makes them a great choice for people with diabetes. Introduce more lentils into your diet with this delicious Greek salad recipe.
Makes 10 servings
Cooking time: n/a
- 1 19 oz. can (540 mL) lentils, rinsed and drained
- ½ cup (125 mL) calamata olives (optional)
- ½ cup (125 mL) onion, chopped
- 1½ cups (375 mL) grape tomatoes, halved
- ½ cup (125 mL) green peppers, chopped
- 1 cup (250 mL) cucumber, diced
- ¼ cup (50 mL) feta cheese, crumbled
- ¼ cup (50 mL) fresh parsley, chopped
- ¼ cup (50 mL) canola oil
- ¼ cup (50 mL) lemon juice
- 1 tbsp (15 mL) dried oregano
|Total Fat||6 g|
|Saturated Fat||1 g|
- In a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
- In a small bowl, whisk canola oil, lemon juice and oregano together.
- Add dressing and parsley to lentil mixture and toss to coat.
- Can be eaten right away or covered and left in refrigerator to marinate for 2 hours before serving. Salad can be made a day in advance.
Makes 10 servings • Serving size: 2/3 cup (175 mL)
Recipe reprinted with permission from Pulse Canada: www.pulsecanada.com.