Greek lentil salad
The high fibre and low glycemic index of lentils helps prevent blood sugar levels from rising rapidly after a meal, which makes them a great choice for people with diabetes Make lentils a regular on your weekly menu with this tasty Greek Lentil Salad.
- 1 19 oz. can (540 mL) lentils, rinsed and drained
- ½ cup (125 mL) calamata olives (optional)
- ½ cup (125 mL) onion, chopped
- 1½ cups (375 mL) grape tomatoes, halved
- ½ cup (125 mL) green peppers, chopped
- 1 cup (250 mL) cucumber, diced
- ¼ cup (50 mL) feta cheese, crumbled
- ¼ cup (50 mL) fresh parsley, chopped
- ¼ cup (50 mL) canola oil
- ¼ cup (50 mL) lemon juice
- 1 tbsp (15 mL) dried oregano
- In a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
- In a small bowl, whisk canola oil, lemon juice and oregano together.
- Add dressing and parsley to lentil mixture and toss to coat.
This salad can be eaten right away or prepared a day in advance. For a quick marinade, cover the dressed salad and refrigerate for 2 hours before serving.
Recipe reprinted with permission from Pulse Canada.