vegetarian, gluten-free
Ingredients
1/3 cup lemon juice
1/3 cup fresh dill (or 2 Tbsp dried dill)
2 tsp Dijohn mustard
pepper and ¼ tsp salt
2 Tbsp olive oil
2 ½ cups cooked brown lentils
4 oz (1 cup) crumbled feta cheese (can omit to make recipe vegan)
1 medium red pepper, raw or roasted, seeded and diced (1+ cup)
1 cucumber, seeded and diced ( 1+ cup)
½ small red onion, finely chopped (½ cup)
Whisk lemon juice, dill, mustard, salt, and pepper in a large bowl. Gradually whisk in oil. Add other ingredients; toss to coat. Serves six.
260 calories, 13.8 g fat, 12.2 g protein, 21.8g carb, 7.3g fiber, 2.6g sugar, 445 mg sodium
