Ingredients
- 2 x 400g cans brown lentils, rinsed, drained
- 4 ripe tomatoes, coarsely chopped
- 80g baby spinach leaves
- 100g flat beans, topped, cut into 2cm lengths diagonally
- 2 carrots, peeled, coarsely chopped
- 2 Lebanese cucumbers, coarsely chopped
- 1/2 cup chopped fresh continental parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, crushed
- Sliced crusty bread, to serve
Method
- Step 1Place the lentils, tomato, spinach, beans, carrot, cucumber and parsley in a large bowl and gently toss until just combined.
- Step 2Use a balloon whisk to whisk together the lemon juice, vinegar, oil and garlic in a small bowl. Season with pepper.
- Step 3Drizzle the dressing over the salad and toss until well combined. Divide the salad among serving bowls. Serve with crusty bread.
- Heart friendly
- High carb
- High fibre
- Low carb
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
800 kj
Energy
5g
Fat Total
1g
Saturated Fat
10g
Fibre
12g
Protein
53.39mg
Sodium
8g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
This hearty salad also works well as a side dish for a barbecue. For a different flavour, swap the brown lentils for canned chickpeas.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0