Herbed Lentil Salad

Main Course
Serves 4

½ protein | 1 vegetable

Ingredients:

• Cooking oil spray
• 1 garlic clove, crushed
• 4 spring onions, sliced
• 2 x 400 g cans green lentils, drained and rinsed
• 2 Tbsp balsamic vinegar
• 3 Tbsp each chopped parsley, oregano and basil
• 1 large red capsicum, deseeded and sliced
• 1 large green capsicum, deseeded and sliced
• 125 g cherry tomatoes, halved                                                        

Directions:

1. Spray a non-stick pan with oil, add garlic and spring onions and fry for 2 mins.
2. Stir in the lentils, vinegar, herbs, capsicum and tomatoes and serve.

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