Lentil, Spinach & Tomato Salad

Name: Lentil, Spinach & Tomato Salad
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
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; to serve Sliced crusty bread

Place the lentils, tomato, spinach, beans, carrot, cucumber and parsley in a large bowl and gently toss until just combined.

Cook15 min
Total15 min
Serves4
LevelEasy

Dairy-Free High-Protein Vegan Vegetarian Mediterranean

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
to serve Sliced crusty bread

Method

Place the lentils, tomato, spinach, beans, carrot, cucumber and parsley in a large bowl and gently toss until just combined.
Use a balloon whisk to whisk together the lemon juice, vinegar, oil and garlic in a small bowl. Season with pepper.
Drizzle the dressing over the salad and toss until well combined. Divide the salad among serving bowls. Serve with crusty bread.