Lentils and Broccoli Salad

The Lentils and Broccoli Salad is a nutritious and hearty dish that combines the earthy flavors of lentils with the fresh crunch of broccoli and bell peppers. Packed with protein, fiber, and a variety of vitamins, this salad is perfect for a light lunch or as a side dish at dinner. The vibrant colors of the vegetables not only enhance its visual appeal but also signify a wealth of nutrients.

For a Serving Size of Two:

Ingredients:

• 120 grams cooked brown lentils
• 150 grams broccoli florets (steamed or blanched)
• 50 grams diced red bell pepper
• 50 grams diced cucumber
• 30 grams finely chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish

Procedure:

• Steam or blanch the broccoli florets for about 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
• In a large bowl, combine the cooked lentils, steamed broccoli, diced red bell pepper, diced cucumber, and chopped red onion.
• In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.
• Pour the dressing over the salad mixture and toss until all ingredients are well coated.
• Garnish with fresh parsley and enjoy immediately, or refrigerate for about 15-30 minutes to allow the flavors to meld.

Nutritional Benefits:

Nutritional Information:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g