Feta-Cranberry Lentil Salad Recipe

An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty.

Ingredients:
1 cup dried lentils, rinsed
2 cups water
2 Spice Islands® Bay Leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
3 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon honey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper

Directions:
- In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender.
- Drain and discard bay leaves. Rinse lentils in cold water.
- In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley.
- In a small bowl, whisk the oil, lemon juice, honey, salt and pepper.
- Pour over lentil mixture; toss to coat. Refrigerate until serving.

Yield: 4 servings. Nutritional Facts 1 serving (3/4 cup) equals 435 calories, 22 g fat (3 g saturated fat), 8 mg cholesterol, 1,026 mg sodium, 44 g carbohydrate, 17 g fiber, 20 g protein.

Lentil Chili with Green Onions

I can honestly say I've never had lentils before but when I starting a new healthy eating plan, beans were a big part of the fat loss program. I love chili, so making chili with lentils instead of my usual beans and ground beef seemed like the easiest way to try lentils. I was right...this chili is delicious!

Ingredients:

2 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano leaves
1/8 tsp cayenne pepper (add more to make it hotter)
4 cups (or more) water
1 cup dried brown lentils, rinsed
1/2 cup tomato puree
1/3 cup plus 2 Tbsp chopped green onions

Directions:

• Heat oil in a soup pot over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for another 30 seconds. Add chili powder, cumin, oregano leaves, and cayenne pepper; stir for 30 seconds. 
• Add the 4 cups of water, lentils, and tomato puree. Increase the heat and bring to a boil, skimming off any foam from the surface. 
• Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfulls as needed if dry, about 30 minutes. 
• Stir in 1/3 cup green onions. Season chili to taste with salt and pepper. 
• Divide the chili among 4 bowls. 
• Sprinkle with remaining green onions and serve.