Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Lentil Salad 400 g (14 oz) can brown lentils, rinsed, drained 125 g (4 1/2 oz) cherry tomatoes, halved 50 g (1 3/4 oz) spinach leaves, shredded 1 small red onion, finely chopped 1/3 cup flat-leaf parsley, coarsely chopped 8 teaspoons lemon juice 3 teaspoons olive oil 1 clove garlic, crushed Combine ingredients in a medium bowl. BUDGET TIP: Use 1 medium ripe tomato instead of cherry tomatoes. TIP: For home-made lentils, use 1 cup dried. Serves 4. ---- Nutrition per serve 370kJ; 4g fat (Og sat); 4g fibre. ---- Quote Link to comment Share on other sites More sharing options...
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