Herby lentil salad

Author: Jenny de Montalk - BA, GDipJourn, Editor

Photographer: Steve Brown

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Economical, versatile and oh-so good for you, this unassuming little legume packs a big punch.

Serves: 4

Time to make: 15 mins

Ingredients

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400g can no-added-salt brown lentils, drained
½ red onion, finely chopped
2 red capsicums, cored and chopped
1 Lebanese cucumber, chopped
1 avocado, chopped
125g mixed cherry tomatoes, halved
1 cup of mixed fresh herbs, roughly chopped, eg parsley, mint, basil, oregano, reserving some for garnish
100g feta
¾ cup toasted almonds, roughly chopped
4 small grainy rolls, to serve

Dressing

1 tablespoon extra-virgin olive oil
1 tablespoon lemon or lime juice
1 teaspoon Dijon mustard
2 teaspoons honey
1 red chilli, finely chopped (optional)

Instructions

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1 In a small jar with a lid place dressing ingredients and shake well to combine and emulsify.

2 In a large bowl place lentils, vegies and fresh herbs. Give a gentle stir to combine. Pour over dressing, tossing to coat. Crumble over feta and sprinkle with almonds.

3 Divide among 4 bowls, garnish with remaining herbs and serve with grainy rolls.

Nutrition Info (per serve)

Calories 595 cal

Kilojoules 2500 kJ

Protein 26 g

Total fat 30 g

Saturated fat 6 g

Carbohydrates 49 g

Sugar 14 g

Dietary fibre 18 g

Sodium 520 mg

Calcium 265 mg

Iron 5.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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