- 0:20 Cook
- 4 Servings
- Capable cooks
For an easy, healthy, vegetarian dinner, try this light and lovely lentil salad.
Ingredients
- 1 x 400g can brown lentils, rinsed, drained
- 1/2 small red onion, finely chopped
- 1 tablespoon balsamic vinegar
- Pinch of caster sugar
- Olive oil spray
- 4 large flat mushrooms, trimmed
- 2 bunches asparagus, woody ends trimmed, halved crossways
- 1 large chargrilled red capsicum, cut into thin strips
- 1/2 cup fresh continental parsley leaves
- 125g (1/2 cup) low-fat fresh ricotta
- Balsamic vinegar, extra, to serve
Method
- Step 1Combine the lentils, onion, vinegar and sugar in a large bowl.
- Step 2Preheat a chargrill on high. Spray with olive oil spray to lightly grease. Cook the mushrooms on grill for 3 minutes each side or until lightly charred and tender. Transfer to a plate. Cook the asparagus on grill for 1-2 minutes each side or until lightly charred and tender crisp.
- Step 3Add the asparagus, capsicum and parsley to the lentil mixture and toss to combine. Season with pepper.
- Step 4Halve the mushrooms. Break the ricotta into coarse pieces. Divide the lentil mixture among serving bowls. Top with the mushroom. Drizzle over a little extra vinegar. Top with the ricotta. Season with pepper to serve.
- Vegetarian
Nutrition
710 kj
Energy
2.5g
Fat Total
0.5g
Saturated Fat
6.5g
Fibre
16g
Protein
21g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you don’t have a chargrill, use a large heavy-based frying pan in step 2.
Chargrilled capsicum: To make your own chargrilled capsicum, preheat grill on high. Halve and deseed capsicum. Cook under grill for 10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes. Peel and discard the skin.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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