Lebanese Lentil Salad

1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.

2. Add pepper, onion and mint.

3. Refrigerate at least 30 minutes or until ready to serve.

4. Just before serving, add oil, lemon juice, garlic and feta.

5. toss and serve.

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Nutrient	Quantity
Total fats	118.5019 g
Protein	34.8377 g
Carbohydrates	48.1533 g
Energy	1347.1433 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1589 g
Water	1337.8703 g
Aspartic acid	2.8723 g
Calcium, Ca	1020.5057 mg
Lutein + zeaxanthin	814.4433 g
Fiber, total dietary	3.7699 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	607.6013 g
Niacin	4.2491 mg
Vitamin A, RAE	291.307 g
Arginine	1.4887 g
Riboflavin	1.6856 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total polyunsaturated 15:0	0.0009 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0082 g
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	5.6105 g
Sodium, Na	1606.4803 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6716 g
Total lipid (fat)	118.5019 g
Manganese, Mn	0.9552 mg
Fructose	1.6945 g
Proline	2.7438 g
Fatty acids, total saturated 16:0	18.0338 g
Fatty acids, total saturated 8:0	0.9287 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.011 g
Sucrose	0.9214 g
Choline, total	48.0127 mg
Sugars, total	17.5467 g
Serine	2.4969 g
Fatty acids, total saturated 10:0	3.3813 g
Fatty acids, total saturated 18:0	4.1336 g
Vitamin B-6	1.6349 mg
Selenium, Se	27.7497 g
Ash	11.9578 g
Vitamin D	27.216 IU
Fatty acids, total saturated 18:1 undifferentiated	64.6103 g
Pantothenic acid	2.5659 mg
Phenylalanine	1.6017 g
Copper, Cu	0.6176 mg
Betaine	0.1343 mg
Thiamin	0.586 mg
Retinol	212.625 g
Methionine	0.7447 g
Iron, Fe	6.8301 mg
Carbohydrate, by difference	48.1533 g
Phosphorus, P	793.6287 mg
Folate, total	197.8903 g
Tocopherol, gamma	0.6723 mg
Fatty acids, total saturated 4:0	1.3183 g
Alanine	1.4918 g
Cholesterol	151.389 mg
Valine	2.2607 g
Fatty acids, total saturated 18:2 undifferentiated	8.8954 g
Glycine	0.5371 g
Carotene, alpha	40.5 g
Glucose (dextrose)	1.9565 g
Fatty acids, total saturated 14:0	4.7032 g
Zinc, Zn	6.6845 mg
Isoleucine	1.7259 g
Fatty acids, total saturated 12:0	1.9724 g
Fatty acids, total polyunsaturated	10.0545 g
Fatty acids, total saturated 14:1	0.0018 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	3.0346 g
Tocotrienol, alpha	0.0213 mg
Vitamin A, IU	2292.7247 IU
Folate, DFE	197.8903 g
Tryptophan	0.3866 g
Vitamin C, total ascorbic acid	217.1129 mg
Phytosterols	188.15 mg
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.3353 g
Fatty acids, total saturated 6:0	0.9747 g
Tyrosine	1.4013 g
Vitamin B-12	2.8747 g
Vitamin K (phylloquinone)	67.8891 g
Fatty acids, total saturated	36.7849 g
Histidine	0.9411 g
Fatty acids, total monounsaturated	67.0851 g
Threonine	1.4553 g
Folate, food	197.8903 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Vitamin D (D2 + D3)	0.6804 g
Cryptoxanthin, beta	48.66 g
Vitamin D3 (cholecalciferol)	0.6804 g
Vitamin E (alpha-tocopherol)	12.8586 mg
Magnesium, Mg	125.1493 mg
Lysine	2.7751 g
Potassium, K	964.8457 mg
Cystine	0.4512 g
Fluoride, F	0.5867 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Lemon juice	6 tablespoons	20.13	6.3135	0.2196
Olive oil	6 tablespoons	716.04	0	81
Feta cheese	6 ounces	449.064	6.9571	36.1973
Water	4 cups	0	0	0
red pepper	0.75 cup	45	9.9113	0.495
mint	2 tablespoons	5.016	0.9587	0.0832
red onion	0.33 cup	21.3333	4.9813	0.0533
lentil	1 cup	81.62	17.0478	0.4235