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Southwestern Lentil Salad
Jan 05, 2021
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60 minutes | 8 Servings | Low-Fat, High Fiber, Diabetes Friendly
Ingredients:
1lb. dry green lentils
8c vegetable broth
2c tomato fresh (washed & diced)
2c frozen corn (thawed and drained)
1c black olives, diced
3 stalks green onion (chopped)
1c cilantro
1T chili powder
2T plain Greek yogurt
2 fresh limes
1T cracked black pepper
Directions:
- Use a colander to sort and remove any dried lentils that are discolored. Rinse and drain the rest.
- In a large saucepan, boil 8 cups of vegetable broth. Add the dried lentils, reduce heat to low, cover and simmer for about 30 minutes until they are tender to taste.
- While the lentils are cooking, begin washing and cutting the tomatoes, onions, cilantro and lime. Set aside. Take time to drain the frozen corn and set it aside in a small bowl by itself.
- Add 1T chili powder, 2T greek yogurt and 1tsp black pepper to the corn and stir.
- Once the lentils are cooked, drain them in the colander and place them in a large mixing bowl.
- Add the spiced corn to the lentils and stir well. Squeeze the freshly cut lime over the lentil and corn mixture and mix well.
- Add the tomatoes, olives, cilantro and onion to the mixture. Best chilled for 15 minutes prior to serving.
Per serving: 275 calories | 3g fat | 49g total carbohydrates | 8g fiber
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