Lentil Medley

Prep: 40 minutes
Serves: 9 as side dish, 5 as main dish

Ingredients
1 cup dreid lentils, rinsed
2 cups water
2 cups sliced fresh mushrooms
1 large cucumber, cubed
1/2 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 Tbsp. olive oil
2 tsp. honey
1 tsp. dried basil
1 tsp. dried oregano
4 cups fresh spinach, chopped
4 oz. crumbled feta cheese
4 turkey bacon strips, cooked and crumbled

Directions
In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 20-25 minutes.

Drain and rinse in cold water. Transfer to a large bowl, add cucumber, mushrooms, onion and tomatoes.

Whisk together the vinegar, mint, oil, honey, basil and oregano.

Drizzle over lentil mixture and toss to coat. Add spinach cheese and bacon. Toss to combine. Serve immediately.

Nutrition Facts per 1 & 1/4 cups
Calories: 215
Grams of Fat:7
Cholesterol: 11mg
Fiber: 10 grams
Protein: 12 grams

Adapted from: Taste of Home Magazine, June and July Issue