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As Seen on CTV News at Noon

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Curried Lentil, Rapini, Egg and Feta Salad

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Ingredients

½ cup	Lentil
½ cup	Couscous
4	Egg
400 grams	Rapini
½ cup	Chopped Green Onions
½ cup	Chopped Mint
½ cup	Chopped Red Pepper
2 Tbsp	Chopped Garlic
½ tsp	Chili Flake
1 cup	Feta Cheese
1 cup	Cherry Tomato halved
1 Tbsp	Canola Oil
2 Tbsp	Curry Powder
3 Tbsp	Lemon Juice
4 cup	Spinach

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Directions

1. In a pot boil 4 cups of water.
2. In a bowl add the couscous and ½ cup hot water, wrap with plastic wrap, reserve.
3. Add the lentils to the pot of hot water, simmer 5-6 minute till tender. Drain and cool.
4. Cook the hard-boiled egg. Cool. Quarter.
5. Cook the rapini, drain and cool. Cut roughly.
6. Diced the green onion, half the tomato, chop the mint, slice the red pepper, crumble the cheese.
7. Simmer oil, chili flake, garlic and curry 1-2 min, add lentil. Cool.
8. In a big bowl add the lentil mix, couscous, green onion, tomato, red pepper, rapini, mint and lemon juice, mix well. On a plate add the spinach, salad mix, quartered egg and sprinkle the cheese.

Nutrition Facts

Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 220mg
Sodium 510mg
Total Carbohydrate 44g
Dietary Fiber 17g
Protein 24g

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