Israeli Salad with Crispy Lentils
2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
This classic Mediterranean salad is known by different names throughout the Middle East, but no matter what you call it, it’s deliciously refreshing. Baked precooked lentils add a nutty crunch and protein boost. To extract every ounce of juice from a lemon or lime, roll it on the counter to soften it, then cut in half. Insert a fork into a cut half. Squeeze the citrus half, twisting the fork against the fruit.
Ingredients
Cooking spray
4 spray(s)
Steamed lentils
9 oz, packaged
Persian (mini) cucumber
1 pound(s), chopped (about 3 cups)
Grape tomatoes
3 cup(s), halved (about 1 lb)
Red onion
½ cup(s), chopped, finely chopped
Fresh parsley
¼ cup(s), chopped
Fresh mint leaves
¼ cup(s), chopped
Olive oil
2 Tbsp
Fresh lemon juice
2 Tbsp, (from 1 lemon)
Kosher salt
1 tsp
Black pepper
⅛ tsp
