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Lentils With Minted Cucumbers And Basil Tomatoes

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  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)
  Salt To Taste
  Lettuce leaves 4
  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.
Drain well.
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.

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