Lentil Sandwiches With Spinach, Tomato, Red Onion, And Feta

Recipe Ingredients

1 1/2 cups	355ml	Green or brown lentils
1 cup	62g / 2.2oz	Onion - (abt 8 oz) - halved (large)
2 cups	474ml	Garlic cloves - peeled (large)
2 cups	80g / 2.8oz	Bay leaves (small)
2 sections		Fresh thyme
		= (or 1/2 tspn crushed dried thyme)
2 1/2 tablespoons	37ml	Olive oil
2 1/2 tablespoons	37ml	White wine vinegar
1/2 teaspoon	2.5ml	Salt - (optional)
		Freshly-ground black pepper - to taste
		Fresh thyme sprigs - for garnish
3		Plum tomatoes - (abt 1 lb total) - thinly sliced (large)
1		Red onion - (4 oz) - quartered, and (small)
		Thinly sliced
1		Baby spinach leaves - washed, dried
2 oz	56g	Low-fat feta cheese
5		Six-inch pita rounds - cut into quarters

Recipe Instructions

Rinse the lentils, discarding any debris. Place lentils, onion, garlic, bay leaves, and thyme in a nonstick saucepan. Cover with cold water by 1 inch.

Place over high heat; bring to a boil. Reduce heat and simmer, uncovered, for 25 to 30 minutes, until tender but not mushy, adding additional water as needed. Drain, discarding bay leaves and thyme sprigs.

In a small cup, whisk together the olive oil, vinegar, salt (if using), and pepper. Drizzle over lentils; toss gently. Transfer to a serving bowl, cover, and chill until ready to serve.

To serve, place the bowl of lentils in the center of a platter, garnished with fresh thyme sprigs. Surround with tomato slices, red onion slices, spinach leaves, and a bowl of feta cheese. Pita quarters can be arranged in a basket.

This recipe yields 10 servings.

Exchanges Per 2-quarters Serving: 1 Lean Meat, 2 Carbohydrate (2 Bread/Starch), 2 Vegetable.

Nutrition Facts: 254 calories (17% calories from fat), 14 g protein, 5 g total fat (1.0 g saturated), 40 g carbohydrate, 12 g dietary fiber, 2 mg cholesterol, 280 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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