Ingredients
| Quantity | Ingredients |
|---|---|
| SALAD | |
| 3 cups(750 ml) | water |
| 1/4 cup (50 ml) | freshly squeezed lemon juice |
| 1-1/2 cups (375 ml) | dry green lentils, rinsed |
| 2 cups(500 ml) | diced orange segments |
| 1-1/2 cups (375 ml) | finely chopped orange bell pepper |
| 1-1/2 cups (375 ml) | diced cucumber |
| 1 cup (250 ml) | finely chopped cilantro |
| 3 tbsp (50 ml) | freshly squeezed lemon juice |
| 1/2 tsp (2 ml) | salt |
| 1/4 tsp (1 ml) | cayenne Pepper, or to taste |
| DRESSING | |
| 1/2 cup (125 ml) | low-fat (1% MF or less) plain yogurt |
| 1/4 cup (50 ml) | freshly squeezed orange juice |
| 1 tbsp (15 ml) | honey |
Directions
Heat water and lemon juice in a saucepan over high heat; bring to a boil. Add lentils; stir and bring back to a boil. Cover with a lid, reduce heat to low; simmer until lentils are cooked, but still tender, about 20 to 22 minutes. Drain any excess liquid. Set aside to cool.
In a large mixing bowl, combine cooked lentils with orange segments, bell peppers, cucumber, cilantro, lemon juice, salt and cayenne pepper. Toss to combine.
In a small mixing bowl, whisk together yogurt, orange juice and honey.
Drizzle honey mixture over lentil salad. Toss to combine.
Serve cold.
Serves 4.
Nutrition: Per 2 cup (500 ml) serving: 337 cal, 19 g pro, 2 g total fat (0 g saturated fat), 67 g carb, 14 g fibre, 1 mg chol, 331 mg sodium
Source: Leslie Beck's Healthy Kitchen