Spinach Salad with Lentils and Cherry Tomatoes

A meal that’s very high in fiber which will keep you full for a long time. Also it’s packed with both vitamin A and C; this is a real bowl of champions. I made it up for dinner, but next time I think I will eat it for lunch. I used beluga lentils because that’s what I had but really any lentils, such as green lentils, would work too!

Ingredients

35g belugalentils

60g cherry tomatoes

20g red onions

15g celery

30g spinach

a piece of bread, toasted (optional)

Prepare the lentils according to packet.

While the lentils are cooking, half the tomatoes, cut the onion in to strips and chop the celery. Rinse and drain the spinach. (All the vegetables were raw, but I think next time I will sauté the red onion as the flavour came out quite strongly).

When the lentils have cooked, let them cool for a little while before mixing it with the prepared vegetables. Optionally, serve with toasted bread (with a spread of chunky hummus, this is divine!)

Serves one person, at 151 kcal. (without the bread)

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