Puy Lentil Salad

Prep Time: 10

Total Time: 10

Course: Salad

Servings:

This simple Puy Lentil salad is fibre rich, delicious and a substantial side or meal.

Ingredients

200 g puy (French) lentils (cooked**to yield approx. 2 cups)
1 red onion/s -halved and sliced
10 cherry tomatoes -halved
1 bunch/s flat-leaf parsley -leaves picked
30 g sunflower seeds (¼ cup) toasted
100 g feta cheese -crumbled

Dressing

1 lemon/s -zest and juice
60 ml extra virgin olive oil -extra virgin (¼ cup)
1 tbsp red wine vinegar (or chardonnay vinegar)
Sea salt and freshly ground black pepper -to taste

Instructions

Combine all ingredients in a salad bowl. Mix the dressing together in a jar or small bowl. Pour over the lentil mix and toss well to coat.
Leftovers will keep in an airtight container, refrigerated for a few days.
Cook your lentils (link to cooking instructions below)**

Store

Store in an airtight container in the fridge.

Notes

Dairy-free and vegan

Leave out the feta. You might like to substitute with raw or toasted cashew nuts or a vegan cheese.

Onion-free

Replace the onion with 5 thinly sliced radish.

More substantial

I love a can of tuna mixed through leftovers for a fast, healthy lunch.

**Cooking instructions for the lentils HERE.

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