Lentils and Goat’s Cheese Salad
Lentils contain high levels of soluble fibre, what helps to reduce cholesterol and also traps carbs slowing down digestion and stabilising blood sugar. Moreover it is a low-calorie legume with 9 grams of protein per 100 grams what also makes it a good source of protein for vegans (however don’t forget that for the purpose of a Protein Load diets there should be next to no carbs, therefore this dish goes for a Carb-Side and not a Protein dish).
It is also good to cook as a meal-prep and take it with you for lunch the next day. The amount of this or that product will really depend on your taste, it is flexible, also if you don’t really like the Goat’s Cheese or it is not easy to but where you leave – replace it with Feta cheese, it will still be as tasty! This is how I enjoy it, for your guidance.
250 grams puy lentils (green)
3 tomatoes or 5-6 Cherry/Plum tomatoes
3-5 Sun-dried tomatoes
1 small red onion
Bunch of basil or Parsley
- Add lentils to the saucepan of boiling water (water should cover it by about 2 cm) for 25-30 mins until ready
- Chop: onions, tomatoes (keep the juices), sun-dried tomatoes and Parsley(or separate Basil leaves if that is what you are using)
- When the lentils are cooked and chilled, put it on the plate and add the chopped ingredients
- Top with good chunks of Goat’s Cheese, some salt and pepper seasoning and 1-2 tbsp. of Olive Oil.