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 vegetarian 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

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: stir to combine.

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

Serves 8.

Per 3/4 cup (175 ml) serving: 152 calories, 9 g protein, 4 g total fat (0.5 g saturated fat), 22 g carbohydrate, 5 g fibre, 0 mg cholesterol, 168 mg sodium

Source: Leslie Beck's Healthy Kitchen