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Makes 4 servings

This lentil salad can be eaten as is or stuffed into a pita for a sandwich.

1 (19 oz.) Can           lentils (drained and rinsed)                                                540 ml

4 oz.                            low fat feta, crumbled                                              125 g

1                                  red bell pepper, chopped                                        1

2                                  green onions, thinly sliced                                     2

1                                  clove garlic, crushed                                               1

2 Tbsp                        lemon juice                                                               30 ml

1 Tbsp                        olive oil                                                                      15 ml

1/2 tsp                        dried thyme or fresh thyme if you have it                        2 ml

salt and pepper to taste

1.  In large bowl combine lentils, cheese, peppers, onion and garlic

2.  In small bowl whisk together lemon juice, olive oil, thyme, salt and pepper.

3.  Pour dressing over lentils and toss to coat.

Per serving: 286 Calories; Carbohydrate 32 g; Protein 17 g; Fat 11 g

Tip: Use dried lentils and boil them for 45 minutes if you prefer a more crisp texture to your lentils.