Tinned pulses are a great staple to have on hand in the cupboard as they make a great base for healthy meals. Curries, stews, and salads like this one are always winners with pulses at their base. They benefit gut flora, provide a good source of plant protein, and supports the health of the cardiovascular system.
200 grams Green lentils
2 Tbsp Olive oil
1 Tbsp White wine vinegar
2 tsp Dijon mustard
Salt and pepper, taste
125 grams Cherry tomatoes, cut in half
½ sml Red onion, peeled and thinly sliced
20 grams Baby spinach leaves
2 Tbsp Parsley, chopped
Thoroughly wash the dry lentil under running water.
Add the lentils to a pot of boiling water and cook for approximately 30 to 45 minutes, or according to packet direction until just tender- (ensure not to overcook, they still need to remain firm).
Drain the cooked lentils and add them to a glass or ceramic bowl. Stir through the olive oil, white wine vinegar, Dijon mustard and season with salt and pepper. Cover and place in the fridge to chill.
When the lentils are cold and you are ready to serve, divide the lentils among serving plates and top with the cherry tomatoes, parsley and spinach. Season to taste and enjoy immediately