Instructions
- Put lentils in a deep pot. Add bay leaf and enough water to cover generously. Bring water to a boil, partially cover and reduce heat so water boils gently until lentils are just tender but not mushy, 25 to 30 minutes. Drain and transfer to a bowl. Meanwhile, steam carrots until tender, about 6 minutes. Combine with lentils, scallions, feta cheese and Silver Palate Low Fat Lemon Garlic Herb Salad Splash. Season with pepper, toss and serve.
| Servings |
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Ingredients
- 1 cup lentils rinsed and sorted
- 1 bay leaf
- 4 medium carrots scraped and cut into 1/4-inch slices
- 2 scallions including green parts, thinly sliced
- 2 ounces feta cheese crumbled
- 4 tablespoons Silver Palate Low Fat Lemon Garlic Herb Salad Splash or other salad dressing
- Freshly ground black pepper to taste
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Lentils with Carrots and Feta Cheese
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Goat Cheese, Mango and Walnut Salad Grain Berry Onyx Banana Ginger Smoothie Grain Berry Onyx Strawberry Oatmeal Smoothie Lentils with Carrots and Feta Cheese |
Ingredients
|
Instructions
|
| Servings |
|
Ingredients
- 1 cup lentils rinsed and sorted
- 1 bay leaf
- 4 medium carrots scraped and cut into 1/4-inch slices
- 2 scallions including green parts, thinly sliced
- 2 ounces feta cheese crumbled
- 4 tablespoons Silver Palate Low Fat Lemon Garlic Herb Salad Splash or other salad dressing
- Freshly ground black pepper to taste
Ingredients
|
|
Instructions
- Put lentils in a deep pot. Add bay leaf and enough water to cover generously. Bring water to a boil, partially cover and reduce heat so water boils gently until lentils are just tender but not mushy, 25 to 30 minutes. Drain and transfer to a bowl. Meanwhile, steam carrots until tender, about 6 minutes. Combine with lentils, scallions, feta cheese and Silver Palate Low Fat Lemon Garlic Herb Salad Splash. Season with pepper, toss and serve.