This warm lentil salad with baked ricotta is a perfect lunch or dinner for vegetarians. Enjoy!
Ingredients
- 1/3 cup (80ml) olive oil
- 8 spring onions (salad onions), halved
- 1 red capsicum, roasted, sliced*
- 410g can green lentils, drained, rinsed
- 1 garlic clove, crushed
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup roughly chopped parsley
- 2 cups baby spinach leaves
- Baked ricotta*, to serve
Method
- Step 1Heat half the oil in a large frypan, add the onions and cook over medium-low heat for 3-4 minutes or until golden.
- Step 2Add the capsicum and cook for 1-2 minutes or until warmed through, then add the drained lentils.
- Step 3Combine remaining oil, garlic, vinegar and mustard, then stir into lentils with parsley. Serve warm on a bed of spinach with chunks of ricotta.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1931 kj
Energy
37g
Fat Total
6g
Saturated Fat
8g
Fibre
12g
Protein
75.26mg
Sodium
5g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
* Roast capsicum and baked ricotta are available from delicatessens.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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