Lentils salad – served in “veggie tacos”

Today I have an ideal dish for this season: a lentil salad, very simple and fresh, perfect for those warm days when we feel like eating just something cool and refreshing.

It gives us good protein, slow carbs, fibre and lots of vitamins and minerals.

Today I served it inside lettuce leaves to make it look like “veggie tacos”  😉

For 3 persons:

420 gr. cooked lentils (200gr. when raw)

2 spring onions

3 ripe big tomatoes

½ cucumber

2 eggs

a handful pickles

a handful capers

lettuce leaves (or endive leaves)

extra virgin olive oil

balsamic vinegar

mixed herbs (oregano, thyme…)

salt

…………

 

Boil the eggs for 8-9 min.

Peel the cucumber and finely dice it.

Chop the spring onions, tomatoes and pickles.

Peel and dice the eggs in the same size like the vegetables.

Put the lentils, capers and the rest of the chopped ingredients into a big salad bowl.

Dress it with a good olive oil, vinegar, salt and mixed herbs to taste. Mix well.

Wash the lettuce leaves and serve a good spoon of lentil salad into each leaf.

Ready to eat!

If you prefer so, you can also serve this salad in endive leaves like “little boats”.

I can tell you it’s challenging to eat them without letting anything fall down, so if you prepare this lentil salad for a formal lunch, you better serve it in a bowl to eat it with a fork 😉

eatwell&livefit

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