1mediumred bell pepperseeded, deribbed and chopped
1cuppeeled and chopped cucumbers
1/2cupfinely chopped red onion
Instructions
DO AHEAD TIP: Cook lentils for tomorrow night’s meal.
In a large bowl, whisk together the lemon juice, basil, mustard, salt and pepper. Gradually add oil. Add lentils, cheese, bell pepper, cucumber and onion. Toss to coat.
Notes
Per Serving: 338 Calories; 17g Fat; 18g Protein; 31g Carbohydrate; 11g Dietary Fiber; 10mg Cholesterol; 273mg Sodium.Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates SERVING SUGGESTION: Serve with whole grain rolls, butter and some sautéed spinach.