sun-dried tomato lentil salad #vegetarian #veggies

A bowl of cold, veggie lover sun-dried tomato lentil plate of mixed greens consistently carries a major grin to my face! Aside from being too solid this gluten free, high in plant protein and fiber plate of mixed greens additionally looks stunning! Simply take a gander at these shocking, party-nibble flawless hues! Sun-dried tomato lentil serving of mixed greens takes just 20 min to assemble. It very well may be served all alone, with stomach related rolls or, in the event that you like, with a serving of meat, or poached or singed egg on the top. All things considered, this is an extraordinary fast, scrumptious lunch or supper formula thought worth sharing.

Flavor! This is a rich, healthy, hearty plate of mixed greens with dazzling pleasantly acidic notes originating from the sun-dried tomato oil and apple juice vinegar dressing, and newness conveyed by chime peppers and parsley. You can redo it with augmentations like tricks, child gherkins, feta cheddar, corn or stew to flavor things up more!  Wellbeing factor. Correct. This is a genuine article, gluten free mixture of healthy, fiber and protein stuffed vegetarian goodness! Additionally the plate of mixed greens dressing contains crude garlic to keep any cold and influenza away and apple juice vinegar, which is an enormous supporter of your liver and gut wellbeing! Cheerful days!

This serving of mixed greens is so natural and fast to get ready – 20 min in particular. This is on the grounds that, in contrast to numerous different beans, there is no compelling reason to splash the lentils preceding cooking! Also… eating it causes me to feel completely fulfilled, yet empowered and cheerful! This isn't just in my mind btw!! This straightforward sun-dried tomato lentil plate of mixed greens has bliss calculated (in line out number 45) and this is sufficient motivation to have it all the time.

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INGREDIENTS

• 100g (½ cup) mixed lentils – I used red split, green & black
• 250ml (1 1/4 cup) water
• 5 tablespoons pitted olives in brine, drained and diced to corn size pieces
• 3 tablespoons sun-dried tomatoes in oil, drained and sliced thinly
• 150g (5oz) bell peppers (2 different colours will make the salad look more colourul), diced to corn size pieces

for the dressing

• 3 tablespoons of oil from sun-dried tomatoes jar
• 2–3 tablespoons apple cider vinegar (start with one and see how you like it)
• 2 raw garlic cloves, minced
• Salt & pepper to taste
• Optional additions: baby gherkins, capers, sweet corn, feta cheese, finally chopped salad leaves To serve
• 5 tablespoons fresh, chopped parsley and basil leaves

INSTRUCTIONS

1. Rinse lentils and set to simmer in water on medium heat for about 15 minutes until almost soft. Drain and reserve.
2. Combine dressing ingredients and reserve.
3. Dice and slice all salad ingredient. When lentils are cooked and cooled down combine them with all other ingredients.
4. Season to taste with salt & pepper and serve with a generous sprinkle of parsley leaves.

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