Updated: Sep 29
This salad is easy to make and change according to your tastes. For example you can swap out and add in whatever veg you have on hand. If you aren’t vegetarian or vegan you can add tuna or a hard-boiled egg instead of, or as well as, the lentils. This can easily be made the night before and taken to work for lunch.
Packed with fibre, veggies and plant based protein it should keep you satisfied for the afternoon! Serve on a bed of salad leaves and you have one more of your servings of veg per day. I like to add half an avocado to mine when I am about to eat it. If you are very hungry or want to eat this as an evening meal, you can serve with vegan falafel or steamed fish/chicken.
This recipe serves 2.
200g to 250g cooked brown rice
1 pouch or tin of pre-cooked lentils
1 large carrot, chopped into small chunks
½ cucumber, chopped into small chunks
Handful of cherry tomatoes, chopped
1 to 2 sticks of celery, chopped into small chunks
½ pepper, chopped into small chunks
Handful of fresh herbs, chopped (such as parsley, mint or coriander)
2 tbsp olives, chopped
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp sesame seeds
2 tbsp tamari
Juice of half a lemon
1 to 2 tbsp olive oil
Combine the cooked brown rice and lentils in a bowl. Add in all the chopped vegetables and give it a good stir. Add the chopped herbs, olives, seeds, tamari, lemon juice and olive oil. Season to taste and stir well to combine.
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