Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Great for lunch served on a bed of green leaf lettuce.
Diet Type: Vegetarian
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
  • Serves: 4
    Cooking Time: Over one hour
    Instructions:
    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.

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