Lentils With Minted Cucumbers And Basil Tomatoes Recipe


MethodMain Ingredient


 Lentils2⁄3 Cup (10.67 tbs)
 Sliced scallions1⁄4 Cup (4 tbs)
 Orange juice2 Tablespoon
 Plain nonfat yogurt1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon
 Chopped mint2 Tablespoon
 Chopped basil1 Tablespoon
 Peeled seeded and chopped cucumber1⁄2 Cup (8 tbs)
 Salt To Taste
 Lettuce leaves4
 Cherry tomatoes1⁄2 Cup (8 tbs), quartered

Nutrition Facts

Serving size: Complete recipe

Calories 618 Calories from Fat 17

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.3 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 530.1 mg22.1%

Total Carbohydrates 103 g34.4%

Dietary Fiber 45.5 g182.1%

Sugars 16.7 g

Protein 50 g99.6%

Vitamin A 155.2% Vitamin C 159%

Calcium 37.2% Iron 72.1%

*Based on a 2000 Calorie diet


In a large pot of boiling water, cook the lentils for 15 minutes, or until tender but firm.
Drain; rinse in cold water.
Drain well.
In a medium bowl, combine the lentils, scallions and orange juice; toss gently.
In another medium bowl, stir together the yogurt, lemon juice, mint and basil.
Add the cucumbers; add salt and pepper to taste.
Gently toss to coat the cucumbers with the yogurt mixture.
Arrange the lettuce leaves on a large platter or on 4 individual salad plates; top with the lentils.
Spoon the cucumber mixture onto the lentils; top with the tomatoes.
Sprinkle with additional chopped basil, if desired.