There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

　　

Ingredients

6 servings

　　1 cup green or brown lentils

　　3 medium firm, flavorful tomatoes, or 5 to 6 plum tomatoes, diced

　　4 to 6 ounces feta cheese, crumbled

　　2 to 3 scallions, minced

　　1/2 cup natural low-fat vinaigrette

　　Salt and freshly ground pepper to taste

　　

Step 1

Rinse the lentils and check them for small stones. Combine in a saucepan with 3 cups water and bring to a simmer. Cover and simmer gently until done but still firm, about 30 minutes. Check frequently toward the end of cooking time to make sure the lentils don’t become overcooked. Drain any excess water from the lentils, and rinse until cooled.

　　

Step 2

Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.

　　

Menu

Step 3

Lentil and Feta Cheese Salad (this page)

　　

Step 4

Warm pita bread

　　

Step 5

Spinach Rice (page 92)

　　

Step 6

Cured black olives and sliced green bell peppers

　　

nutrition information

Step 7

Calories: 260

　　

Step 8

Total Fat: 9g

　　

Step 9

Protein: 14g

　　

Step 10

Carbohydrate: 31g

　　

Step 11

Cholesterol: 21mg

　　

Step 12

Sodium: 447mg

　　The Vegetarian 5-Ingredient Gourmet