Monday
Lentil Salad with Feta and Couscous
This recipe contains 40% of daily protein value with only 410 calories. It is very delicios and will keep you full and active through the day.
Time:40 minutes
Ingredients:10 items
Calories:410
Nutrition
List of Ingredients:
- 1,5 Cup black beluga lentils (or French Lentils)
- Onion chopped (any type and color)
- 1 teaspoon kosher salt
- Olive oil
- Bell Pepper (any color)
- 1 bunch of parsley/cilantro/dill/chives
- Baby arugula
- 4 Radishes
- 7 Cherry tomatoes
- 1 Carrot
- Optional: Any seeds or crushed nuts for crunchy texture
- Optional: Breadcrumbs (I usually tost bread and crush it in pieces - looks very authentic)
- Optional: cook a cup of pearl couscous as an optional carb to delish lentil salad
Instructions
Step 1:
For lentils: chop half of the onion, 1/3 bell pepper, grate or micro chop a carrot. Pour 1 table spoon of olive oil to the medium sausepan. Put on the medium heat and add the chopped veggies with a pinch of salt. Fry the veggies for 5-7 minutes and add the 3 cups of water. Stir the saucepan contents and put 1.5 cup of lentils inside.
Step 2:
Thinly the other half of the onion. Cut the cherry tomatoes in half. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
Step 3:
Salad: Place the lentils in the large bowl with the dressing. Add the onions, pepper, herbs, baby arugula, feta cheese, and nuts. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.
Step 4:
Place the lentils in the large bowl with the dressing. Add the onions, pepper, herbs, baby arugula, feta cheese, and nuts. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.
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