Courtesy of O'Fallon Nutrition http://www.ofallonnutrition.com

Mediterranean Lentil Salad Diet Type: Vegetarian Cooking Time: Over one hour Ingredients:   1 cup brown lentils, rinsed   2 1/2 cups water   1 whole carrot, washed   4 whole cloves   1/2 teaspoon oregano   1/2 teaspoon salt   1 clove garlic, minced   1 bay leaf   1/8 cup Balsamic Vinegar   1/8 cup extra virgin olive oil   1/4 cup toasted almonds, chopped   1 cup cherry tomatoes, halved   1/4 cup chopped parsley   1/4 cup Feta Cheese, crumbled   1/4 cup scallions, chopped   Directions: Place lentils in a large pot with water, carrot, oregano, bay leaf and cloves. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Meanwhile, toast the almonds by placing them in a pie plate and baking at 350 degrees for 12 minutes. Cool and chop. Chop the vegetables. Set aside. When lentils are done, drain them and discard the carrot (or save for another use)and bay leaf. Allow lentils to cool slightly. Whisk together the Balsamic Vinegar, olive oil and salt. Add to the lentils along with the remaining vegetables and almonds. Stir gently to mix. Serve room temperature. Servings: 4 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 4 Amount Per Serving  Calories 322 Calories from Fat 127  % Daily Value* Total Fat 14g 22%   Saturated Fat 3g 14%   Mono Fat 8g   Cholesterol 8mg 3% Sodium 710mg 30% Total Carbs 35g 12%   Dietary Fiber 17g 69%   Sugars 0g   Protein 18g   Iron 38% Calcium 13% Vitamin C 21% Vitamin E 18% Vitamin A 56% Vitamin B-12 3% Vitamin B-6 20% Pantothenic acid 11% Niacin 11% Riboflavin 18% Thiamin 20% Folate 58% Selenium 12% Manganese 60% Copper 30% Zinc 17% Potassium 20% Phosphorus 32% Magnesium 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.