Lentil Fatta Salad
Yield
4 servingsPrep
10 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 4 | cups |
water
|
|
| 1 | cup |
onions
finely chopped |
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
salt and black pepper
|
*
|
| ½ | cup |
pita bread
cubed |
* |
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | x |
lemon juice
fresh |
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 946 | ml |
water
|
|
| 237 | ml |
onions
finely chopped |
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
salt and black pepper
|
*
|
| 118 | ml |
pita bread
cubed |
* |
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
lemon juice
fresh |
*
|
| 1 | x |
olive oil
|
*
|
Directions
Boil together the lentils, water, onion, oil, salt and pepper until very soft (about 50 to 60 minutes).
Drain and cool.
Add cubed pita bread and green onion; combine well.
Serve with fresh lemon juice and additional olive oil to taste.
