In a saucepan, add dry lentils, water, salt, and bay leaf. Bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes or until the water is absorbed and lentils are tender. Set aside.
To make a meal in a bowl: place 1 cup cooked lentils. Top with 1/3 cup cucumbers, 1/3 cup tomatoes, 1/3 cup bell pepper, ¼ cup feta and 2 tablespoons yogurt. Repeat with remaining 2 bowls.
Source: Maribel Alchin, MBA, RDN, LDN, Meijer Healthy Living Advisor, Bilingual Registered Dietitian and Personal Chef
255 calories | 8g fat, 35g carbs, 24g protein, 15g dietary fiber, 650mg sodium, 28mg cholesterol