Directions:
- In a saucepan, cover the lentils, garlic and bay leaf with plenty of water.
- Cook for 30-40 minutes till lentils are soft, drain and discard garlic and bay leaf.
- Meanwhile, drain off the cheese, reserving the lovely herby oil.
- Whisk 4tbs oil, vinegar, mustard powder, crushed garlic and salt until smooth.
- Mix lentils, tomatoes and parsley and arrange on serving plate. Top with feta and drizzle over vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1320.79 Kcal (5530 kJ) | ||
| Calories from fat | 381.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.36g | 65% | |
|---|---|---|---|
| Cholesterol | 178mg | 59% | |
| Sodium | 3469.54mg | 145% | |
| Potassium | 2534.09mg | 54% | |
| Total Carbs | 136.66g | 46% | |
| Sugars | 30.97g | 124% | |
| Dietary Fiber | 30.5g | 122% | |
| Protein | 85.89g | 172% | |
| Vitamin C | 59.1mg | 98% | |
| Iron | 2703.2mg | 15018% | |
| Calcium | 1053.2mg | 105% | |
| Amount Per 100 g | |||
| Calories | 169.33 Kcal (709 kJ) | ||
| Calories from fat | 48.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 65% | |
|---|---|---|---|
| Cholesterol | 22.82mg | 59% | |
| Sodium | 444.8mg | 145% | |
| Potassium | 324.88mg | 54% | |
| Total Carbs | 17.52g | 46% | |
| Sugars | 3.97g | 124% | |
| Dietary Fiber | 3.91g | 122% | |
| Protein | 11.01g | 172% | |
| Vitamin C | 7.6mg | 98% | |
| Iron | 346.6mg | 15018% | |
| Calcium | 135mg | 105% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
