Recipe from Regina's Vegetarian Table

Lentil and Feta Salad with Basil
(Serves 5)

The modest little lentil has been used as a nutritional super food in India and the Middle East for thousands of years. Women who are pregnant or taking birth control pills need plenty of folate in their diet, and lentils are loaded with folate. Lentils are also high in protein and fiber as well as a host of vitamins and minerals.

In addition to the nutritional value of the lentils, the bell peppers in this salad are loaded with vitamins C and B-6. The feta - lower in fat than most cheeses - adds extra protein.

Regina's Vegetarian Table:
Over 200 Full-Flavored & Easy-To-Prepare Recipes
By Regina Campbell
Prima Publishing

Salad

1 cup lentils
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 to 2 tablespoons finely chopped fresh basil
3 ounces feta cheese, crumbled

Dressing

1 1/2 tablespoons rice vinegar
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil or other unrefined oil
1/4 teaspoon salt

Garnish

Lettuce leaves
Tomato slices

Preparations:

Cook lentils in 2 quarts of boiling water until soft but not mushy, about 30 minutes. Rinse.
Mix lentils in serving bowl with bell peppers, basil, and feta.
Mix dressing ingredients. Pour over lentil mixture.
Serve over lettuce leaves and garnish with tomato slices.
Sprinkle with a little feta if there is any left over.

Serves 5