I put this together one summer evening by using just what I had on hand. It earned my husband Ken’s top rating—he said, “You can make this again soon.”
—MARY ANN HAZEN ROCHESTER HILLS, MI
PREP: 10 MIN. • COOK: 30 MIN. • MAKES: 8 SERVINGS
1 cup dried lentils, rinsed
2 cups water
2 cups sliced fresh mushrooms
1 medium cucumber, cubed
1 medium zucchini, cubed
1 small red onion, chopped
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup rice vinegar
1/4 cup minced fresh mint
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups fresh baby spinach, chopped
1 cup (4 ounces) crumbled feta cheese
4 bacon strips, cooked and crumbled
1. In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk the vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add the spinach, cheese and bacon; toss to combine.
PER SERVING 1 1/4 cups equals 226 cal., 9 g fat (3 g sat. fat), 11 mg chol., 299 mg sodium, 25 g carb., 10 g fiber, 12 g pro. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.