Hearty Lentil Salad

Lentils are one of the nutrient powerhouses of the world. They are naturally very low in fat and calories and are a great source of fiber, protein, iron, and tryptophan. They are an excellent addition to anyone’s diet, but are especially valuable for the vegan or vegetarian.

This recipe is a makes a quick main dish meal, or tastes great in a wrap or pita with herbal balsamic vinaigrette dressed tomato and lettuce.

Hearty Lentil Salad

2 cups cooked lentils, drained (I like to cook mine with cumin, juice of one lemon, 1 teaspoon olive oil, and cumin with other selected seasonings)
¼ cup Hellman’s Reduced Fat Mayo with Olive Oil™
½ cup Thinlandia Sun-dried Tomato Basil Spinach Pesto
¼ cup red onion, chopped (about 1/8 of a medium onion)
½ cup 6 cheese Italian blend shredded cheese (I use Sargento)
15 Greek olives, sliced

Mix ingredients together, chill, and serve.

Makes 6 1/2 cup side dish servings at 200 calories per serving, or 4 3/4 cup main dish servings at 300 calories per serving