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🍽️ Fresh Lentil and Spinat Salad

470 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach
• 300 g lentils (dried)
• 1 bunch radishes
• 1 bell pepper
• 200 g feta cheese (reduced-fat)
• 1 tbsp parsley
• 1 tbsp chives
• 4 tbsp thistle oil
• 3 tbsp apple cider vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Soak the lentils in water overnight.
2. 2. Drain the soaking water the next day.
3. 3. Rinse the lentils under running water.
4. 4. Cook the lentils for about 1 hour until tender.
5. 5. Drain the cooked lentils.
6. 6. Let the lentils drip dry thoroughly.
7. 7. Wash the spinach thoroughly.
8. 8. Remove any bad leaves from the spinach.
9. 9. Let the spinach drip dry as well.
10. 10. Wash the bell pepper.
11. 11. Cut the bell pepper in half lengthwise.
12. 12. Remove the core with the seeds from the pepper.
13. 13. Dice the flesh of the pepper into small cubes.
14. 14. Trim the radishes.
15. 15. Cut the radishes into quarters or small sixth parts.
16. 16. Mix the drained lentils thoroughly with the prepared vegetables.
17. 17. Add the chopped parsley.
18. 18. Whisk together a dressing from flaxseed oil, vinegar, salt, and pepper.
19. 19. Pour the dressing over the lentil mixture.
20. 20. Stir everything well.
21. 21. Let the salad marinate for about 20 minutes.
22. 22. Gently fold in the spinach.
23. 23. Divide the salad onto plates.
24. 24. Crumble the feta cheese over the top.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 470
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 34 g