Lentil and Spinach Salad

Calories: 463

Protein: 25g

Carbs: 43g

Fat: 22g

Key Nutrients: Iron, vitamin c, folate

Ingredients:

• 1 cup cooked lentils (230 calories, 18g protein)

• 2 cups fresh baby spinach (14 calories, 2g protein)

• 1/4 cup crumbled feta cheese (100 calories, 5g protein)

• 1 tbsp extra virgin olive oil (40 calories, 0g protein)

• 1 tbsp fresh lemon juice

• 1/2 tsp dried oregano

• 1/4 tsp ground cumin

• Salt and freshly ground black pepper to taste

• Optional: 2 tbsp fresh mint leaves, chopped

Instructions:

1. If using canned lentils, drain and rinse them thoroughly. If cooking from dried, ensure they are tender but still hold their shape.

2. In a large bowl, combine the lentils with dried oregano and cumin. Toss gently to coat the lentils with the spices.

3. Wash and dry the spinach leaves thoroughly. Tear any large leaves into bite-sized pieces.

4. Add the spinach to the bowl with the seasoned lentils.

5. In a small bowl, whisk together olive oil and lemon juice to create a simple vinaigrette.

6. Pour the vinaigrette over the lentils and spinach, tossing gently to coat everything evenly.

7. Add the crumbled feta cheese and fresh mint (if using).

8. Season with salt and freshly ground black pepper to taste.

9. Serve immediately while the spinach is fresh and crisp.