Ingredients
| Quantity | Ingredients |
|---|---|
| 3 | cloves garlic, minced |
| 1-1/2 tsp | grated lemon zest |
| 1 tsp | dried tarragon |
| 3/4 tsp | salt |
| 1-1/2 cups | lentils, rinsed and picked over |
| 1/3 cup | fresh lemon juice |
| 4 tsp | olive oil |
| 4 tsp | Dijon mustard |
| 1 | red bell pepper, diced |
| 1-1/2 cups | diced cooked beets |
| 6 cups | mixed greens |
| 1/2 cup | crumbled goat cheese or feta cheese (2 oz.) |
| 2 tbsp | coarsely chopped pecans |
Directions
1. In medium saucepan, combine 3 cups of water, the garlic, lemon zest, tarragon and salt, and bring to a boil over high heat. Add lentils, reduce to a simmer, cover and cook 25 minutes or until lentils are firm-tender. Drain any remaining liquid. 2. In medium bowl, combine lemon juice, oil and mustard. Add lentil mixture, bell pepper and beets, tossing until well coated. 3. Serve lentil mixture on a bed of greens and sprinkle with goat cheese and pecans. Nutrition Information Per Serving: 402 calories, 12 g total fat, 3 g saturated fat, 26 g dietary fiber, 7 mg cholesterol, 758 mg sodium.
Source: www.wholehealthmd.com