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Lunch
Lentil Crunch Salad
Lentils, carrots, celery, peppers, parsley, and lemon for a fibre-forward lunch.
20 min hands-on
35 min total
4 servings
High fibre
Vegetarian
Make ahead
What you need
- 3 cups cooked lentils
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1/2 small red onion, diced
- 1/2 cup chopped parsley
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1/3 cup crumbled feta (optional)
How to make it
- 1Combine lentils and chopped vegetables.
- 2Whisk lemon, olive oil, salt, and pepper.
- 3Toss, add parsley and feta, and chill before serving.
Make it work on a busy day
Use vacuum-packed cooked lentils and pre-diced vegetables.
Swaps
- • Use canned lentils or chickpeas.
- • Add tuna, chicken, or boiled eggs for more protein.