Balsamic Lentil Salad
Serves 2
Balsamic Lentil Salad
About The Recipe
Fresh, filling, and full of fibre — this Balsamic Lentil Salad makes the perfect lunch. Packed with plant protein, crisp veggies, and a tangy balsamic dressing, it’s both nourishing and satisfying while staying light.
Nutrition Information (per serve)
Energy
1471 kJ (352 calories)
Protein
16.4 g
Fat
14.0 g
Saturated Fat
3.9 g
Carbohydrates
42.6 g
Sugars
13.1 g
Fibre
13.2 g
Instructions
Step 1
In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, oregano, and black pepper.
Step 2
Add the drained lentils to the dressing and toss to coat. Allow to marinate for 10 minutes to absorb the flavours.
Step 3
In a large salad bowl, combine cucumber, tomato, red onion, olives, capsicums, rocket, and feta. Add the marinated lentils and dressing, toss gently, and serve.
Ingredients
1 × 400 g can lentils, drained and rinsed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons maple syrup
½ teaspoon dried oregano
Freshly ground black pepper, to taste
Salad base
1 cucumber, diced
1 large tomato, diced
¼ red onion, finely diced
5 black olives, sliced
½ yellow capsicum, diced
½ green capsicum, diced
2 cups rocket leaves
50 g reduced-fat feta, crumbled