Lentil, spinach & tomato salad

Cooking Salads Lentil, spinach & tomato salad

Detailed step-by-step description of how to cook the dish "Lentil, spinach & tomato salad". Try it by all means

Lables: Heart friendly High carb High fibre Low carb Low cholesterol Low fat Low kilojoule Low sodium Low sugar Lower gi Vegan Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place the lentils, tomato, spinach, beans, carrot, cucumber and parsley in a large bowl and gently toss until just combined.
  2. Use a balloon whisk to whisk together the lemon juice, vinegar, oil and garlic in a small bowl. Season with pepper.
  3. Drizzle the dressing over the salad and toss until well combined. Divide the salad among serving bowls. Serve with crusty bread.

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2 x 400g cans brown lentils, rinsed, drained
4 ripe tomatoes, coarsely chopped
80g baby spinach leaves
100g flat beans, topped, cut into 2cm lengths diagonally
2 carrots, peeled, coarsely chopped
2 Lebanese cucumbers, coarsely chopped
1/2 cup chopped fresh continental parsley
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 garlic clove, crushed
Sliced crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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