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The Lemon Balsamic Lentil Salad I Make Every Meal-Prep Sunday

Preview of The Lemon Balsamic Lentil Salad I Make Every Meal-Prep Sunday
Prep
25 min
Total
25 min
Serves
4
Calories
540 kcal
Protein
18.00 g
Carbs
48.00 g
Fat
32.00 g

Ingredients

  • 1 cupdry lentils
  • 6 cupschopped spinach
  • 1 mediumred bell pepper (chopped)
  • 1 mediumcucumber (chopped)
  • 2 mediumcarrots (peeled and diced)
  • 1/2 cupchopped red onion
  • 1/2 cupfeta cheese
  • 1 Tablespoondijon mustard
  • 1 teaspoonminced garlic
  • 1 Tablespoonagave syrup or honey
  • 1/4 cuplemon juice
  • 1/4 cupbalsamic vinegar
  • 1/2 cupolive oil
  • 1/2 teaspoonsalt

Instructions

  1. 1

    Cook the lentils according to directions.

  2. 2

    While the lentils simmer, prep and chop the vegetables.

  3. 3

    Divide the spinach, bell peppers, cucumbers, carrots, red onion, and feta cheese into 4 bowls (or toss together in a large salad bowl).

  4. 4

    Drain the lentils, then add to the salads.

  5. 5

    Shake the vinaigrette ingredients together and drizzle over each salad.

  6. 6

    Add any other toppings you want and enjoy!