French Lentil Salad
SERVES:
2
2
DIFFICULTY:
Easy
Easy
PREP TIME:
5 minutes
5 minutes
COOK TIME:
Ingredients
- 1 cup baby spinach leaves finely sliced
- 150 g cherry tomatoes halved
- 1 carrot grated
- 400g canned brown lentils drained
- ¼ cup walnuts roughly chopped
- ¼ cup fresh flat-leaf parsley finely chopped
- 50 g feta cheese goat’s feta, crumbled
Dressing
- 1 tbsp olive oil
- 2 tbsp lemon juice
- ½ tsp Dijon mustard
Method
- In a small bowl or jar, add olive oil, lemon juice and Dijon mustard. Mix or shake well.
- In a large bowl add all ingredients (except dressing) and toss gently.
- Drizzle over dressing and mix well to coat all the salad ingredients.
Notes
Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 449kcal | Carbohydrates: 24.3g | Protein: 19g | Fat: 28g | Saturated Fat: 6.8g | Sodium: 295mg | Potassium: 1240mg | Fiber: 12g