Israeli salad with crispy lentils
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Made in minutes, this classic Mediterranean salad is deliciously refreshing. Canned lentils are an excellent cheap source of protein, and when baked, they add a lovely nutty crunch. Great served on its own or as a side to grilled chicken or tofu.
Ingredients
Lentils, canned, rinsed, drained
1 400g can
Lebanese cucumber
3 medium, chopped
Grape tomatoes
250 g, halved
Red onion
1 medium, finely chopped
Fresh flat-leaf parsley
¼ cup(s), chopped
Fresh mint
¼ cup(s), chopped
Olive oil
2 tbs
Lemon juice
2 tbs, fresh
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a baking tray with oil.
2
Pat lentils dry with paper towel, then spread over prepared tray in an even layer and lightly spray with oil. Bake for 10 minutes. Cool slightly.
3
Combine remaining ingredients in a large bowl. Season with salt and pepper. Fold through lentils. Serve immediately.
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