Lentils with Carrots and Feta Cheese

Serves 4

1 cup lentils, rinsed and picked over
1 bay leaf
4 medium carrots, scraped and cut into 1/4-inch slices
2 scallions, including green parts, thinly sliced
2 ounces feta cheese, crumbled
4 tablespoons Silver Palate Low Fat Lemon Garlic Herb Salad Splash
Freshly ground black pepper to taste


Put lentils in a deep pot. Add bay leaf and enough water to cover generously. Bring water to a boil, partially cover and reduce heat so water boils gently until lentils are just tender but not mushy, 25 to 30 minutes. Drain and transfer to a bowl. Meanwhile, steam carrots until tender, about 6 minutes. Combine with lentils, scallions, feta cheese and Silver Palate Low Fat Lemon Garlic Herb Salad Splash. Season with pepper, toss and serve.

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