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1 c. small green (French) lentils (can substitute brown lentils, but
the French lentils hold their shape really well)
2-1/2 - 3 c. water
Place in medium saucepan. Bring to boil, cover, reduce heat
to low, and simmer 35-40 minutes until lentils are tender but not
mushy. Transfer to strainer to drain off any excess liquid. Cool
to room temperature.
1 med. cucumber, peeled, seeded, and diced small
1/2 med. onion, peeled and diced small
2-3 Roma tomatoes, seeded and diced (or substitute
cherry or grape tomatoes, halved)
1/2 - 1 bell pepper, any color, diced small
1/4-1/2 c. chopped fresh Italian (flat leaf) parsley
2 T. chopped fresh oregano leaves (substitute 1/2 t. dried,
but fresh is fantastic)
Juice from one large lemon, or more to taste (don't substitute
bottled juice -- the fresh lemon taste is key)
1 T. olive oil
1 t. salt, or more to taste
1 T. Aleppo pepper or more to taste (substitute freshly ground
black pepper to taste)
Combine gently with lentils. Taste to adjust seasonings. Refrigerate
to meld flavors.
Serve on a bed of lettuce, if desired, and garnish with fat-free
feta.
Makes about 8 cups.
the French lentils hold their shape really well)
2-1/2 - 3 c. water
Place in medium saucepan. Bring to boil, cover, reduce heat
to low, and simmer 35-40 minutes until lentils are tender but not
mushy. Transfer to strainer to drain off any excess liquid. Cool
to room temperature.
1 med. cucumber, peeled, seeded, and diced small
1/2 med. onion, peeled and diced small
2-3 Roma tomatoes, seeded and diced (or substitute
cherry or grape tomatoes, halved)
1/2 - 1 bell pepper, any color, diced small
1/4-1/2 c. chopped fresh Italian (flat leaf) parsley
2 T. chopped fresh oregano leaves (substitute 1/2 t. dried,
but fresh is fantastic)
Juice from one large lemon, or more to taste (don't substitute
bottled juice -- the fresh lemon taste is key)
1 T. olive oil
1 t. salt, or more to taste
1 T. Aleppo pepper or more to taste (substitute freshly ground
black pepper to taste)
Combine gently with lentils. Taste to adjust seasonings. Refrigerate
to meld flavors.
Serve on a bed of lettuce, if desired, and garnish with fat-free
feta.
Makes about 8 cups.
