Lentil Salad

This lentil salad is one of my favourite recipes for quick and easy meal prep. It doesn’t need to be reheated, so its perfect to pack up for lunch at work or school. It’s also cheap, filling, and DELICIOUS. If you use canned lentils, there is no cooking at all required, just chop everything up and toss it together in a bowl. You could easily double this recipe to make enough for the whole week.

Lentil Salad

Meal prep with lentil salad, topped with feta, and fruit salad.

Recipe

Ingredients

• 1 can lentils

• 1/4 red onion, diced

• 1/2 bell pepper, diced

• 2 mini cucumbers

• 3/4 cup cherry tomatoes, quartered

• 1/3 cup feta cheese, crumbled

• 2 tbsp fresh parsley, chopped

• 1 cup arugula

• Dressing

  • 1 tbsp olive oil

  • juice from half a lemon

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp of dijon mustard

  • 1/4 tsp red pepper flakes
    

Steps

1. Cut the cucumbers in half lengthwise, and scoop out the seeds (this prevents them from getting soggy) and chop into bite size pieces.

2. Combine the lentils, onion, bell pepper, tomatoes, and cucumbers in a bowl.

3. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper, dijon, and red pepper flakes until it is well combined.

4. Pour the dressing over the lentil mixture, and stir to coat.

5. Serve the lentils on a bed of arugula, and top with feta cheese and parsley.