Lentils With Minted Cucumbers And Basil Tomatoes
|Lentils||2⁄3 Cup (10.67 tbs)|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
|Plain nonfat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped mint||2 Tablespoon|
|Chopped basil||1 Tablespoon|
|Peeled seeded and chopped cucumber||1⁄2 Cup (8 tbs)|
|Cherry tomatoes||1⁄2 Cup (8 tbs), quartered|
In a large pot of boiling water, cook the lentils for 15 minutes, or until tender but firm.
Drain; rinse in cold water.
In a medium bowl, combine the lentils, scallions and orange juice; toss gently.
In another medium bowl, stir together the yogurt, lemon juice, mint and basil.
Add the cucumbers; add salt and pepper to taste.
Gently toss to coat the cucumbers with the yogurt mixture.
Arrange the lettuce leaves on a large platter or on 4 individual salad plates; top with the lentils.
Spoon the cucumber mixture onto the lentils; top with the tomatoes.
Sprinkle with additional chopped basil, if desired.