- Ingredients:
- 320 g of cooked brown lentils
- 50 g cabbage
- 50 g green beans
- 1 carrot, 1 chive and 2 tomatoes
- ½ red pepper and 1 yellow
- 1 lemon
- 2 tablespoons of honey
- 1 teaspoon ground cumin
- 2 sprigs of coriander
- ½ dl of olive oil, salt and black pepper
(Traditional version: 335 kcal - Light version: 197 kcal)
If you want to incorporate more legumes into your diet, but are fed up with the traditional (and very heavy) stews of a lifetime, you have to try this super light lentil salad.
By dispensing with the chorizo, bacon, potato and fried bread of the classic braised lentils, we not only get a 100% guilt-free recipe of only 197 calories, but also a vegetarian dish and, in addition, 100% vegan, since It contains absolutely no ingredients of original animal.
How to make super light lentil salad step by step
- Prepare the vegetables. First, scrape the carrot and clean the chives, and wash both. Next, clean and wash the peppers and cabbage. And cut them all in julienne. Finally, wash the tomatoes and cut them into strips, removing the seeds.
- Cook the beans. Trim them, wash them, cut them into julienne strips and cook them for about 5 minutes in salty water. And once cooked, cool them in cold water and drain.
- Make the vinaigrette. In a bowl, mix the lemon juice together with the honey, cumin, and oil.
- Assemble the salad. Rinse the cooked lentils and drain them. Mix them with the vegetables, season with salt and pepper and pour the honey and lemon vinaigrette. And to decorate, add some washed coriander leaves.
Clara trick
winter version
If you prefer it warm, briefly sauté the salad ingredients before adding the vinaigrette. So it fits you at any time of the year, whatever the weather.
If you want more light ideas, don't miss all our low calorie recipes.
