Recipe: Lentil & Spinach Salad

May 07, 2018

Recipe: Lentil & Spinach Salad

By Kate Orlando, Registered Holistic Nutritionist and Sports Nutrition Expert

Lentils are fibre superstars! Being a great source of both soluble and insoluble fibre, lentils are good for your heart, your bowel, you blood sugar and your energy. Insoluble fibre feeds the beneficial microbiota in the lower intestine. In addition to being an excellent source of fibre, lentils are also packed with folate, iron, and other minerals and vitamins.

 

Ingredients

  • 1 cup green lentils
  • 1 tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp vinegar
  • ¼ tsp sea salt
  • ½ cup red onion, minced
  • ½ cup zucchini, minced
  • 2 cups baby spinach
  • ½ cup alfalfa sprouts

Yields: 2 servings

Directions

Rinse and strain lentils (be sure to look for and remove debris). Cook lentils to al dente, then rinse with cold water and drain well. In a large bowl, whisk mustard, olive oil and vinegar. Add in the lentils, red onion, zucchini and stir to combine. Serve on washed baby spinach leaves and top with alfalfa sprouts.


 





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