I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Mimi’s Lentil Medley
Mimi's Lentil Medley
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups sliced fresh mushrooms
- 1 medium cucumber, cubed
- 1 medium zucchini, cubed
- 1 small red onion, chopped
- 1/2 cup chopped soft sun-dried tomato halves (not packed in oil)
- 1/2 cup rice vinegar
- 1/4 cup minced fresh mint
- 3 tablespoons olive oil
- 2 teaspoons honey
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups fresh baby spinach, chopped
- 1 cup (4 ounces) crumbled feta cheese
- 4 bacon strips, cooked and crumbled, optional
Directions
- Place lentils in a small saucepan. Add 2 cups water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water.
- Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.
Nutrition Facts
1-1/4 cups (calculated without bacon): 225 calories, 8g fat (2g saturated fat), 8mg cholesterol, 404mg sodium, 29g carbohydrate (11g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
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