Lentil, spinach & tomato salad

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

Recipe «Lentil, spinach & tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.