Israeli Salad with Crispy Lentils
3
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
Persian (mini) cucumber
1 pound(s)
Grape tomatoes
3 cup(s)
Uncooked red onion(s)
0.5 cup(s), chopped
Fresh parsley
0.25 cup(s)
Fresh mint leaves
0.25 cup(s)
Olive oil
2 Tbsp
Fresh lemon juice
2 Tbsp
Kosher salt
1 tsp
Black pepper
0.125 tsp
Instructions
1
Preheat the oven to 400°F. Coat a small sheet pan with cooking spray.
2
Rinse the lentils and lightly pat dry. Spread the lentils into an even layer on the prepared pan and lightly coat with cooking spray. Bake for 10 minutes. Let the lentils cool slightly.
3
In a large bowl, combine the remaining ingredients. Fold in the lentils. Serve immediately.
4
Serving size: 1 cup
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