Post by amirah on Feb 17, 2015 10:13:20 GMT -5
Lentil Tabbouleh
Weight Watchers Recipe
4 PointsPlus Value
Serves: 6
Here’s the classic Middle Eastern salad with a new twist. It pairs well with roast chicken or lamb, or spoon it into pita for a tasty fiber-rich sandwich.
1 cups dry lentils, rinsed and picked over to remove debris
2 1/2 cups water
2 medium plum tomatoes, diced (about 1 cup)
2 Tbsp olive oil, extra virgin
1/4 cup (chopped) uncooked red onion
3/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 cups English cucumber(s), diced
1/3 cup fresh parsley, chopped
2 Tbsp fresh lemon juice
Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.
Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt and pepper until well-mixed; let stand while lentils cook, tossing occasionally.
Drain lentils; set aside to cool.
Add cooled lentils, cucumber, parsley and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.
Notes
Chopped fresh mint and crumbled feta cheese would make tasty additions to this recipe (could affect PointsPlus values).
Weight Watchers Recipe
4 PointsPlus Value
Serves: 6
Here’s the classic Middle Eastern salad with a new twist. It pairs well with roast chicken or lamb, or spoon it into pita for a tasty fiber-rich sandwich.
1 cups dry lentils, rinsed and picked over to remove debris
2 1/2 cups water
2 medium plum tomatoes, diced (about 1 cup)
2 Tbsp olive oil, extra virgin
1/4 cup (chopped) uncooked red onion
3/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 cups English cucumber(s), diced
1/3 cup fresh parsley, chopped
2 Tbsp fresh lemon juice
Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.
Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt and pepper until well-mixed; let stand while lentils cook, tossing occasionally.
Drain lentils; set aside to cool.
Add cooled lentils, cucumber, parsley and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.
Notes
Chopped fresh mint and crumbled feta cheese would make tasty additions to this recipe (could affect PointsPlus values).