Puy Lentil, Spinach & Roast Tomato Salad
Lentils are great at taking on flavours and that’s exactly what these puy lentils do in this dish. I use pre-cooked lentils for this recipe but if you’re using dry lentils, I recommend soaking them overnight before cooking them as this helps digestion.
This salad is delicious served warm or cold and is a great one to make when batch cooking to have for lunches or as a side dish during the week.
Lentils are a great source of fibre which can help maintain balanced blood sugar levels as the fibre prevents blood sugar rising too quickly. Lentils are also a great source of protein and iron which supports energy production and getting oxygen to our cells.
Serves 2 as a main or 4 as a side dish
-1 Tbsp. olive oil
-2 spring onions, trimmed & sliced
-250g cooked puy lentils (I use Merchant Gourmet brand)
-125g baby spinach, washed
-1 portion of roast cherry tomatoes OR 1 punnet cherry tomatoes if in a time crunch
-1/2 tsp. dried mixed herbs
-1 Tbsp. balsamic vinegar
-salt & pepper to taste
How To Make
Place a large skillet or frying pan over a medium heat and add the oil.
Once the oil is warm, add the spring onion and cook for a couple of minutes until the spring onion is starting to soften.
Next, add the lentils and cook for 2-3 minutes then add the spinach. Place a lid on the pan for about 2 minutes to allow the steam to start to wilt the spinach.
Remove the lid and give everything a mix and continue stirring until all the spinach has wilted.
Add the tomatoes, herbs and balsamic vinegar, stirring well so everything is combined. Season with salt & pepper to taste.
Serve immediately or allow to cool and store in an airtight container in the refrigerator for up to 4 days.