Warm lentil salad with baked ricotta (vegetarian)

Cooking Vegetarian Warm lentil salad with baked ricotta (vegetarian)

This warm lentil salad with baked ricotta is a perfect lunch or dinner for vegetarians. Enjoy!

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat half the oil in a large frypan, add the onions and cook over medium-low heat for 3-4 minutes or until golden.
  2. Add the capsicum and cook for 1-2 minutes or until warmed through, then add the drained lentils.
  3. Combine remaining oil, garlic, vinegar and mustard, then stir into lentils with parsley. Serve warm on a bed of spinach with chunks of ricotta.

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1/3 cup olive oil
8 spring onions , halved
1 red capsicum, roasted, sliced*
410g can green lentils, drained, rinsed
1 garlic clove, crushed
2 tsp balsamic vinegar
1 tsp Dijon mustard
1/2 cup roughly chopped parsley
2 cups baby spinach leaves
Baked ricotta*, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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