Recipe Nutritional Information:
Calories per Serving: 525
Total Protein per Serving: 28 grams
Total Carbs per Serving: 72 grams
Total Fat per Serving: 15 grams
Saturated Fat per Serving: 2 grams
Total Fiber per Serving: 33 grams
Recipe Ingredients:
1 cup dried lentils
3 garlic cloves, chopped
2 cups tomatoes, diced
4 large scallions, thinly sliced (3/4 cup)
1 medium cucumber, diced
1/4 cup chopped fresh parsley
2 tbsp red-wine vinegar, or to taste
2 tbsp olive oil
1/4 tsp black pepper
1 tsp salt, or to taste
Preparation:
1. Bring 4 cups water to a boil in a large saucepan.
2. Add lentils and garlic. Reduce heat and simmer, uncovered, until lentils are just tender and water is absorbed, about 45 minutes.
3. Drain well, transfer to a large bowl, and refrigerate.
4. In a medium bowl, combine tomatoes, scallions, cucumber, parsley, vinegar, oil, pepper, and salt to taste.
5. Add to lentils and toss well.
6. Place back in refrigerator for additional 20 minutes, or until well chilled.
7. Divide mixture in two in medium bowls and serve.