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.
Serving size: Complete recipe
Calories 618 Calories from Fat 17
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 530.1 mg22.1%
Total Carbohydrates 103 g34.4%
Dietary Fiber 45.5 g182.1%
Sugars 16.7 g
Protein 50 g99.6%
Vitamin A 155.2% Vitamin C 159%
Calcium 37.2% Iron 72.1%
*Based on a 2000 Calorie diet