Mimi's Lentil Medley

By amt2mf

Nutrition Facts: 1-1/4 cups equals 226 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 299 mg sodium, 25 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

Ingredients

• 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

Preparation

Step 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.

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. Yield: 8 servings.