email this pageIngredients
1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1 jalapeno pepper, seeded and diced
3/4 cup (2 ounces) crumbled feta cheese
8 ounces smoked turkey breast, shredded
Instructions
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1 jalapeno pepper, seeded and diced
3/4 cup (2 ounces) crumbled feta cheese
8 ounces smoked turkey breast, shredded
1. Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl.
2. Combine lemon juice, olive oil, basil, salt, pepper and garlic. Stir with a whisk until blended. Add to lentils. Add tomatoes, cucumbers, jalapeno, cheese and turkey; toss gently. Serves 6.
Nutritional Information
2. Combine lemon juice, olive oil, basil, salt, pepper and garlic. Stir with a whisk until blended. Add to lentils. Add tomatoes, cucumbers, jalapeno, cheese and turkey; toss gently. Serves 6.
Per serving: 290 calories, 8g fat, 25g prot., 30g carbs., 6g fiber, 300mg sodium.
