Warm lentil salad with baby spinach and walnuts

Name: Warm lentil salad with baby spinach and walnuts
Cuisine: European, British, Mediterranean
Ingredients: 250g lentils, ready-prepared; 4 spring onions, finely chopped; 125g cherry tomatoes, halved; 50g walnut pieces; A small handful of mint leaves, roughly chopped; Salt; Freshly ground pepper; 2 handfuls of baby spinach leaves; Juice of 1/2 lime; 2 tbsp extra virgin olive oil; 1 tbsp wine vinegar

3 steps

Updated at: Sat, 03 Feb 2024 20:15:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories772.5 kcal (39%)

Total Fat32.4 g (46%)

Carbs91.1 g (35%)

Sugars5.9 g (7%)

Protein37.7 g (75%)

Sodium455.7 mg (23%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250glentils

ready-prepared

4spring onions

finely chopped

125gcherry tomatoes

freshly ground pepper

2 handfulsbaby spinach leaves

Dressing

0.5juice of lime

2 Tbspextra virgin olive oil

1 Tbspwine vinegar

Instructions

Step 1

Put the lentils in a saucepan with 2 tablespoons water and warm through for a few minutes. Drain and transfer them to a bowl. Mix with the spring onions, tomatoes, walnuts and chopped mint.

Step 2

Place the lime juice, olive oil and vinegar in a bottle or screw top glass jar and shake together. Pour the dressing over the warm lentils. Toss lightly and season with low sodium salt and Pepper.

Step 3

Arrange the baby spinach leaves on a serving plate, pile the lentil salad on top.