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Lentil and Sprout Salad
- 369 Kcal per serving
- 4 People
- 30 Minutes
Ingredients
- 600 g Canned lentils, low sodium
- 80 g Bean sprout
- 4 Medium-sized Potato
- 4 Medium-sized Carrot
- 2 Medium-sized Courgette, zuchinni
- 3 Tbsp Olive oil
- 1 Tbsp Vinegar
- 1 Tbsp Chives
- 1 Pinch Parsley
Preparation
- Drain the lentils and mix with the bean sprouts.
- Cook the potatoes, carrots and courgettes until soft. Chop and set aside.
- Put the vegetables at the bottom of the plate, with the lentils and sprouts on top.
- Dress the lentil salad with an oil and vinegar vinaigrette.
- Sprinkle finely chopped chives on top and put a parsley leaf in the centre of the plate.