Lentil salad with tomato & zucchini
530 kcal per person
29g Protein
62g Carbs
18g Fat
17g Fiber
Ingredients
- 6 ounces lentils, canned (168 g)
- 2 tomatoes
- 1 zucchini
- 1 tablespoon olive oil (15 ml)
- 1 handful arugula (30 g)
- 2 fluid ounces yogurt, nonfat (60 ml)
- 2 slices bread, whole wheat
Preparing this recipe
- Rinse the lentils in a colander under cold water. Cut the tomatoes into wedges. Slice the zucchini into thin rounds.
- Heat the oil in a saucepan and add the lentils, zucchini and tomatoes. Heat for 5 minutes.
- Place the arugula in a bowl and spread the warm lentils over it.
- Mix the yogurt with pepper and salt to taste in a small bowl.
- Serve the lentil salad with the yogurt sauce and the (toasted) bread.
Tip van FitChef
1. Mix a handful of fresh cilantro or parsley into the salad and the yogurt dressing.
2. This lentil salad tastes great cold as well.
