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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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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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  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