Lentil Salad recipe - ingredients, nutrition and when to eat it
A simple salad of lentils mixed with oven-roasted carrots, onions, and leafy greens.
A simple salad of lentils mixed with oven-roasted carrots, onions, and leafy greens. Its satisfying texture makes it a good choice for a light lunch or a clean, simple dinner.
Salads & light · 30 minutes to cook
Tips: Do not overcook the lentils, or they can easily break apart in the salad; drain them while they still hold their shape.
Tips: Let the roasted vegetables cool completely before mixing them with the greens so the romaine stays crisp.
Tips: If the balsamic vinegar is too sharp, reduce the lemon juice and add a little more olive oil.
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Ingredients (1 serving)
- Cooked lentils — 150 g
- Carrot — 0.5 pc
- Onion — 0.3 pc
- Romaine — 50 g
- Olive oil — 2 tsp
- Balsamic vinegar — 2 tsp
- Lemon juice — 2 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.2 tsp