Serves about 4 side servings
A single cup of cooked lentils contains 16 grams of dietary fiber, or 63 percent of the U.S. Department of Agriculture’s recommended daily allowance of fiber for an adult man or woman on a 2,000-calorie diet. Lentils contain some soluble fiber, but are an outstanding source of insoluble fiber. According to The Cancer Project, a diet that includes plenty of insoluble fiber can regulate bowel movements, promote digestive system health and may significantly decrease the risk of colon, breast, throat and esophageal cancer. Fiber-rich foods like lentils may also help prevent stroke, heart disease, diabetes, high blood cholesterol and hypertension.
15 oz. can lentils
1 1/2 cups cherry tomatoes
1/4 cup white wine vinegar (or white balsamic vinegar)
1/8 cup chives (optional)
Salt to taste
Other additions: olive oil, basil, parsley, etc.
Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
Serve immediately or refrigerate in a covered container to let flavors develop more.
Source: The Garden Grazer