Are you looking for a quick summer lunch that will fill you up without weighing you down and also packs in all the nutrients? Then try this cold lentil and vegetable salad that is ready in a couple of minutes. It works as a great dinner or lunchbox recipe. We've topped it with some savoury feta that enhances the flavour, but if you want more protein, you can add pulled chicken or different meat. Enjoy!🥗
Shop ingredients
Nutrition (1 serving)
- 472 kcal
- 50 g carbohydrates
- 16 g fats
- 27 g protein
Per 4 portions
- 250 g black lentils
- 100 g Feta cheese
- 250 g cherry tomatoes
- 300 g cucumber
- 1 red onion
- 50 g black olives
- 25 g almonds
- 1 whole wheat tortilla
- 20 g olive oil
- 1 lemon juice
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic granules
Instructions
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Soak the black Beluga lentils for at least two hours. Then cook them in salted water for 10 minutes, so they're firm but cooked.
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Slice the cherry tomatoes and cucumber into half moons, thinly slice the red onion, and chop the olives.
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The last step is the vinaigrette: lemon juice, olive oil, salt, pepper, garlic granules. Mix it in with the lentils, vegetables and chopped olives. Crumble over the feta, and if you like it crunchy, you can add some chopped almonds too.
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Enjoy!
