Herby Lentil Salad
My friend bought a bag of lentils and made them ALL not realizing she would have enough to feed a small army.
Struggling to find a use she made big batches of soups and an endless supply of granola bars. A+ for effort Hannah! But it got me thinking about my favourite lentil dishes, one of them being this salad. It's perfect for making in big batches and lasts about a week in the fridge so you can take it for lunch or have it as a post-gym snack while you decide what you're making for dinner.
Prep Time: 15 minutes
Difficulty: Easy
Serves 4 (plus leftover dressing)
For the Dressing
3/4 cup EVOO
1/4 cup white wine vinegar
1/2 cup fresh dill
1 tsp honey
Salt to taste
Ingredients
For the Salad
1 540 ml can of lentils, drained and rinsed
1/2 cup diced purple onion
2 celery stalks, diced
1/2 red pepper, diced
2 tbsp dill
Salt to taste
Method
Place all the dressing ingredients in a blender and blend well.
In a large mixing bowl, combine the lentils, onion, celery, red pepper, fresh dill and salt.
Pour dressing over (as much as you like) and toss to coat.
Use this as part of your meal prep, it should last the week!
nutritional info (per serving, excluding dressing)
calories 171 kcal - fat 1g - saturated fat 0g - carbohydrates 26g - protein 12g - dietary fibre 7g - sugars 4g - sodium 788mg