I have been obsessed with this simple, yet so delicious lentil salad lately, so it was only fair to share the recipe with you!
Vegan, soy free | Serves 3 | SALAD
- 100g bulgur
- 265g lentils from a can, rinsed and drained
- 1 spring onion
- 50g walnuts
- 1 avocado
- 50g fresh baby spinach
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
- Pinch of oregano and garlic granules
1.In a small pot on a medium heat, add the bulgur with 240ml of boiling water and a pinch of salt.
2.Bring to boil, lower the heat, cover, and simmer for 8-10 minutes.
3.Once cooked all the water but be absorbed. Let aside to cool down.
4.Thinly slice the spring onion and chopped the walnuts.
5.In a large bowl, add the lentils, spring onion, walnuts, avocado cubes, and the cooked bulgur.
6.Mix all ingredients for the dressing and add it in the bowl, combine well and add the spinach leaves.
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