Spinach and Brown Lentil Salad

The Spinach and Brown Lentil Salad is a nutrient-packed dish that combines the earthy flavor of brown lentils with the freshness of spinach and crisp vegetables. This salad is not only filling but also incredibly satisfying, making it a perfect option for lunch or a light dinner. The tangy dressing made with lemon juice and Dijon mustard adds a delightful zest, enhancing the overall flavor profile of the salad.

For a Serving Size of Two:

Ingredients:

• 60 grams brown lentils (dry)
• Water (for cooking lentils)
• 100 grams chopped spinach
• 50 grams halved cherry tomatoes
• 30 grams finely chopped red onion
• 50 grams diced cucumber
• 2 teaspoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley or coriander, chopped (for garnish)

Procedure:

• Rinse the brown lentils under cold water. In a pot, bring water to a boil. Add the lentils, reduce heat to low, cover, and simmer for about 20-25 minutes, or until tender but not mushy. Drain and let cool.
• In a large bowl, combine the cooked lentils, chopped spinach, cherry tomatoes, red onion, and cucumber.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to combine all ingredients.
• Garnish with fresh parsley or coriander before serving. Enjoy chilled or at room temperature.

Nutritional Benefits:

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