Warm french lentil salad

Using ready-cooked lentils makes this a very quick and filling winter salad, that can be eaten warm or cold.

Many people are surprised to learn just how nutritious legumes are. They provide fiber, protein, carbohydrate, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous (1).

INGREDIENTS (serves 2):

• 2 tbsp extra virgin olive oil

• ½ medium onion finely chopped

• 2 stalks celery chopped

• 1 large red pepper diced

• ¼tsp dried oregano

• Salt + pepper

• 100g ready-cooked Puy lentils

• 2 tbsp red wine vinegar

• 1 tbsp fresh dill, chopped

• 100g baby spinach

• 50g feta cheese

METHOD:

1. Heat 1 tbsp oil in frying pan and add onion, celery, and red pepper.

2. Sauté for 6-8 mins, add oregano and season with salt and pepper.

3. Meanwhile, in a separate bowl, add lentils, stir in vinegar, dill, and remaining oil.

4. Combine lentils with the onion mixture and warm through.

5. Divide the spinach between 2 plates, top with lentil mixture and crumbled feta

REFERENCES:

1.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4608274/

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