Photo of Israeli Salad with Crispy Lentils by WW

Israeli Salad with Crispy Lentils

2
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
6
Difficulty
Easy
This refreshing staple of the Mediterranean featuring sweet tomatoes, crunchy cucumbers, red onion, and herbs is known under different names with slight ingredient variations throughout the Middle East. For an extra boost of protein and crunch, we’ve included oven-crisped lentils. To find the vacuum-packed pre cooked lentils, look in the produce section of your supermarket.

Ingredients

Cooking spray

4 spray(s)

Cooked lentils

9 oz, steamed

Persian (mini) cucumber

1 pound(s), chopped, about 3 cups

Grape tomatoes

3 cup(s), halved, (about 450 g [1 lb])

Uncooked red onion(s)

½ cup(s), sliced, finely chopped

Fresh parsley

¼ cup(s), chopped

Fresh mint leaves

¼ cup(s), chopped

Olive oil

2 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Kosher salt

1 tsp(s)

Black pepper

tsp(s)

Instructions

  1. Preheat oven to 400°F. Coat a small sheet pan with cooking spray. Rinse lentils and lightly pat dry. Spread lentils into an even layer on prepared pan and lightly spray with cooking spray. Bake for 10 minutes. Let lentils cool slightly.
  2. In a large bowl, combine remaining ingredients. Fold in crispy lentils and serve immediately.
  3. Per serving: 1 cup