4scallionschopped (only the light green and white parts)
1cupblack olivespitted
1cuphalved cherry tomatoes
sea salt and freshly ground black pepperto taste
1/4cupchopped fresh dill
1cupcrumbled goat cheese
Instructions
In a medium sauce pan, add lentils and cover with water. Over medium heat cook lentils 20 to 25 minutes until fork tender. Drain.
In small bowl, add olive oil and lemon juice and stir to combine.
In a large bowl, add lentils, peppers, cucumbers, scallions, olives, tomatoes, sea salt and freshly ground pepper to taste, dill, lemon vinaigrette and top with goat cheese.
Notes
SERVING SUGGESTION: Baked butternut squash.VEGETARIAN: No changes necessary.GLUTEN FREE: Make sure lentils and black olives are gluten free.NUTRITION: 384 Calories; 19g Fat (42.7% calories from fat); 21g Protein; 36g Carbohydrate; 17g Dietary Fiber; 20mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.