Tangy Lentil Salad Recipe
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Tangy Lentil Salad
1 cup (250ml) dry lentils
3 bay leaves
4 cl garlic, peeled and crushed
1/4 tsp (1ml) dried oregano
6 tbsp (90ml) olive oil
6 tbsp (90ml) vinegar
2 garlic cloves, minced
1/2 tsp (2ml) ground cumin
1 salt and pepper
1 small red onion
1 red pepper, seeded, diced
3 tbsp (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 kalamata olives
Pick over lentils, wash and place in a large saucepan with bay leaves,
crushed garlic and oregano. Cover with water by 2 inches, bring to
boil then simmer uncovered 30 minutes until tender. Drain, cool and
remove garlic and bay leaves. To make vinaigrette, whisk together
olive oil, vinegar, minced garlic, cumin, salt and pepper in small
bowl. Toss with lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and vinegar. Salad can
be prepared to this point 6 hours in advance. To serve, toss salad
with parsley and place on platter. Garnish with crumbled feta cheese
and olives. Source: The Toronto Star Newspaper, April 15th, 1996. |
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Diet hints and tips
If you enjoy eating, but want to shed a few kilos and also develop your overall health, then, as most people know, you ought to start a meticulously configured healthy weight loss program. In a perfect world, this should comprise five standard portions of fruit and vegetables each day and also take in the optimum proportion of nutrients.
When chosing foods for dieting, people most certainly fix on retail store and branded food items professing to be 'low-fat'. This is usually wrong, since a food product can be very low in fat, but still dangerously high in calories and carbohydrates.
In planning a dietary regime, it is essential to make efforts to decrease consumption of salt, fat and refined carbohydrate.
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