Easy Lentil Salad

Leslie's Featured Recipes.
This salad is simple to make and loaded with flavour, fibre, folate and magnesium. It tastes even better when made a day or two in advance. Prepare it on the weekend and enjoy it as a plant-based lunch during the week.

Easy Lentil Salad

Ingredients

Quantity Ingredients
1/3 cup / 75 ml red wine vinegar
2 tbsp / 25 ml extra virgin olive oil
2 tsp / 10 ml Dijon mustard
1/2 tsp / 2 ml sea salt
2 cans of lentils (19 oz/540 ml each), drained and rinsed well
1.5 cups / 375 ml chopped red or yellow bell pepper
1.5 cups / 375 diced cucumber
1/4 cup / 50 ml finely sliced green onion
Crumbled feta cheese for garnish

Directions

In a small bowl, whisk together vinegar, olive oil, mustard and salt.

In a large serving bowl, combine lentils, bell pepper, cucumber and green onion. Drizzle with dressing and stir to combine.

Cover and refrigerate for at least 2 hours before serving. Serve cold. Garnish with crumbled feta cheese if desired.

Serves 8.

Nutrition Facts

Serving Size Per 3/4 cup
Calories 152
Cholesterol 0
Carbohydrates 22
Sugar 0
Fiber 5
Protein 9
Fat 4
Saturated Fat 0.5
Trans Fat 0
Sodium 168

Source: Leslie Beck's Healthy Kitchen