Israeli Salad with Crispy Lentils
2
Points®
Temps total: 1 h 25 min • Préparation: 15 min • Cuisson: 1 h 10 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
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])
Red onion
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
⅛ 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
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