Tuesday, 2 September 2014

Vegan recipe: Lentil Feta salad

Recipe attributed to The vegetarian collection by Alison Kent and Canadian living test Chicken

prep. 20 minutes, cook 25 minutes, make 6 serving
1/2 cup (125 ml) slivered almond
1 cup (250 ml) dried green lentils, rinsed and drained
2 cloves garlics
1/4 cup (60 ml) extra virgin olive oil
3 tbsp. (45 ml) red wine vinegar
1 tbsp. (15 ml) finely chopped fresh oregano
1/4 tsp. (1ml) each salt and pepper
11/2 cups(375 ml) sliced seeded cucumber
1 cup (250 ml) halved cherry or grape tomatoes
1/2 cup (125 ml) diced sweet or red onion, rinsed and drained
2 tbsp. (30 ml) chopped fresh parsley
3/4 cup (175 ml) crumbled feta cheese

In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes.
Bring large pot of salted water to boil. Add lentils and garlic, reduced heat and simmer until tender about 20 minutes. Drain and rinse in cold water, drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley, toss to coast.
Stir in almonds and all but 1/4 cup (60ml) of the feta: sprinkle with remaining feta just before serving.

Weight Loss the Easy Ways 
Andrea Albright Featured on Health and Fitness Jan. 2015
will Personally Coach You How to Get There The Easy Way

If You Are Looking For a SoulMate
Celebrity Patti Stanger Will Coach You To Get Him/Her
and Keep Him/Her for Good,The Simple Way
Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer

Back to Obesity's Complications http://kylejnorton.blogspot.ca/p/obesitys-complications.html

Back to Kyle J. Norton Home page http://kylejnorton.blogspot.ca