Lentil and Bean Salad Vegan
This healthy lentil and bean salad is a post-work salad ridiculously high in protein, best for fitness, and a healthy diet. A tasty and effective dish ready in just 7 minutes!
- 3/4 cup red lentils, dried
- 1 can kidney beans, drained and rinsed, 1 can = 15.5oz)
- 1 bell pepper, red
- 3-4 spring onions
- salt and pepper to taste
If using dried red lentils then prepare according to package instructions (or just add 1 part red lentils to 1.5 parts of water with a little salt in a pot. Bring it to a boil and then let the lentils simmer for about 12-15 minutes depending on how soft you like them. Season with a little more salt, when the lentils are cooked. Alternatively you can cook them in veggie broth for extra flavour).
Meanwhile cut the spring onions and bell pepper. Also grate the garlic.
Get a big bowl and throw in all the ingredients, including the lentils and beans.
Finally, if using, add the tomato sauce (as much as you like), give it a stir, do a taste test and, if necessary, season one last time with salt and pepper.
Please note that the nutritional information includes wholegrain bread.