Directions:
- In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
- Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
- In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
- Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.05 Kcal (1064 kJ) | ||
| Calories from fat | 138.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.41g | 24% | |
|---|---|---|---|
| Cholesterol | 12.52mg | 4% | |
| Sodium | 235.9mg | 10% | |
| Potassium | 403.37mg | 9% | |
| Total Carbs | 19.26g | 6% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 9.1g | 36% | |
| Protein | 10.74g | 21% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 2.5mg | 14% | |
| Calcium | 117.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 219.48 Kcal (919 kJ) | ||
| Calories from fat | 119.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 24% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 4% | |
| Sodium | 203.8mg | 10% | |
| Potassium | 348.47mg | 9% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 2.36g | 11% | |
| Dietary Fiber | 7.86g | 36% | |
| Protein | 9.28g | 21% | |
| Vitamin C | 5.7mg | 11% | |
| Iron | 2.1mg | 14% | |
| Calcium | 101.2mg | 12% | |
* 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.
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