Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
376
Calories
17g
Protein
24g
Fat
26g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups dry lentils, picked over and rinsed
- 1/4 cup sun-dried tomatoes, packed in oil
- 1 tsp. oil from tomatoes
- 2 Tbs. olive oil
- 2 Tbs. white wine vinegar
- 1/4 tsp. dried thyme
- 1/2 cup crumbled feta cheese
- =
Directions
1
1. In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
2
2. Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
3
3. Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.
Recipe sourced from
fandom