MEDITERRANEAN LENTIL SALAD   
  Ingredients :
    1 cup dried lentils
    4 cups water
    3 large peppers, peeled, seeded and deveined, cut in thin strips
    ¼ cup balsamic vinegar
    ¼ cup chicken broth
    1 tablespoon olive oil
    1 teaspoon basil, chopped
    Salt
    Pepper
    1 garlic clove, finely chopped
    8 – 10 lettuce leaves
    ¼ cup goat cheese, crumbled

  Preparation:

Place lentils in a large saucepan, pour water and bring to a boil.

Reduce temperature, cover saucepan and cook until lentils are tender. Drain and rinse in cold water. Set aside.

Place lentils with pepper strips, vinegar, chicken broth, olive oil, basil, salt, pepper and garlic in a large bowl and combine.

Cover bowl and refrigerate for 2 hours.

Arrange 2 lettuce leaves on each salad plate and cover with the lentil salad. Sprinkle with goat cheese.

4 servings
Serving size: 2 lettuce leaves and 1 cup lentil salad
 
        Calories per serving: 254
       
 
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