The Clinton Herald, Clinton, Iowa

Food & Health

August 20, 2013

Lentils lend a fresh, healthy take on tabbouleh

(Continued)

Salt

1 cup chopped fresh parsley

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

4 cloves garlic, minced

3 stalks celery, diced

1/2 cup sliced Kalamata olives

1 red bell pepper, cored and diced

3 tablespoons red wine vinegar

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

Ground black pepper

1/2 cup slivered almonds, toasted

Bring a medium pot of salted water to a boil. Add the lentils and cook until al dente, about 15 minutes.

Use a mesh strainer to drain the lentils, then spread them in an even layer on a rimmed baking sheet. Transfer to the refrigerator to cool.

Meanwhile, in a large bowl, combine the parsley, thyme, oregano, garlic, celery, olives and red pepper. Set aside.

In a small bowl, whisk together the vinegar, lemon juice and olive oil. Drizzle the dressing over the herbs and vegetables, then mix thoroughly.

Once the lentils have cooled (they don’t need to be chilled, just no longer hot), add to the bowl and mix well. Season with salt and pepper, then sprinkle the almonds over the top.

Nutrition information per serving: 180 calories; 45 calories from fat (25 percent of total calories); 5 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 6 g fiber; 3 g sugar; 11 g protein; 160 mg sodium.

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