This plant based salad is high-protein and low in sodium and fat. Lentils give this salad a fresh crunch in every bite that keeps you coming back for more. Filling and satisfying, this recipe is great for weekly meal prep or a side with dinner.
Ingredients
1 cup red lentils
1 vine ripe tomato, diced medium
3 tablespoons fresh parsley, chopped
juice of 1 lemon
½ cup of olive oil
¼ teaspoon salt
2 cups baby spinach
2 ounces hazelnuts, chopped
fresh ground pepper
Instructions
Rinse lentils well with cold water, drain, and place them into a medium container. Pour 4 cups of cold water over the lentils, cover with plastic wrap, and let sit overnight. There is no need for refrigeration.
The next day, drain the lentils. After draining, rinse, and drain them once more. Pour lentils into a medium size mixing bowl.
Place a saute pan on a stove top burner and turn the heat to low. Toast hazelnuts until they are a golden brown and fragrant smelling. Add nuts to the bowl with the lentils. Add all other ingredients to the mixing bowl and toss well. Portion into 5 servings and enjoy!
Nutrition facts:
servings: 5
calories: 423, fat: 29g (saturated fat: 4g), sodium: 129 mg, protein: 14g, carbohydrates: 31g, sugar: 3g, fiber: 9g
Tip from Katie’s Kitchen: Want to turn this recipe into a super fillin entree? Add an extra protein source. Any seafood would add an extra protein boost and compliment this recipe very well.
Katie Cellucci
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