Tuesday, September 22, 2020

Greek Lentil Salad

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Ingredients

Salad

  • 1/2 cup brown lentils dry
  • 1 cup cherry tomatoes
  • 50 grams feta
  • 12 pitted olives
  • 6 sprigs mint
  • 1/4 cup bean sprouts
  • 2 rotisserie chicken breasts
  • 1/4 teaspoon salt
  • pinch freshly ground black pepper

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon brown sugar
  • pinch salt
  • pinch freshly ground black pepper

Instructions

  1. Rinse the lentils under cold water.
  2. Then place them in a saucepan with 1 1/2 cups of water.
  3. Bring the water to the boil then turn down the heat to a gentle simmer. Cook the lentils without the lid for 20 minutes. They should be tender but still have some bite to them.
  4. Drain any remaining water and set aside to cool down. Add 1/4 teaspoon of salt to the cooked lentils.
  5. To assemble the salad, chop the cherry tomatoes in half.
  6. Cube the feta and slice the olives in half.
  7. Remove the mint leaves from the stems. Roll the leaves into a small bunch and slice as thin as you can.
  8. Add the all of the salad ingredients and cooked lentils into a large bowl and mix.
  9. Make the dressing by combining the olive oil, lemon juice, red wine vinegar and sugar in a small mason jar or bowl. Add salt and pepper to taste. Stir or shake vigorously until the mixture combines.
  10. To serve, divide the salad into 2 small bowls.
  11. Top it off with a few pieces of rotisserie chicken breast and crunchy bean sprouts.
  12. Drizzle 2 teaspoons of dressing over each bowl and season with salt and pepper.
Kirsten Schalkwyk
Kirsten Schwarzer is a certified nutrition coach and passionate foodie.At Radiant Body Co. she teaches women how to cook simple whole food meals without spending hours in the kitchen.... you can contact her on: kirsten@cleanseplan.com or at kirsten@radiantbodyco.com

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