Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
20 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strain artichoke hearts over a small bowl, reserving liquid.

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  • In a large bowl stir together lentils and parsley. Add 1/4 cup of the reserved artichoke liquid (if necessary, add additional liquid to generously coat the lentils). Stir in artichoke hearts, cucumber, and tomatoes. Season to taste with salt and pepper. Spoon into serving bowls; top with feta cheese.

Nutrition Facts

375 calories; fat 18g; cholesterol 17mg; saturated fat 6g; carbohydrates 36g; mono fat 1g; trans fatty acid 1g; insoluble fiber 11g; sugars 24g; protein 15g; vitamin a 1776.1IU; vitamin c 27.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 267.1mcg; vitamin b12 0.3mcg; sodium 957mg; potassium 262mg; calcium 150mg; iron 5.5mg.
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