Warm Spinach Lentil Salad
Ingredients
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 2 tablespoons balsamic vinegar
- 2 cups cooked lentils
- 3 ounces spinach, chopped
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces feta cheese (omit for vegan)
Directions
- Heat olive oil in a large skillet. Add shallots, carrot, celery, and bell peppers until tender—about 5 minutes.
- Stir in vinegar and lentils. Cook for another 2 minutes.
- Remove from heat and add spinach. Allow spinach to wilt then add salt and pepper.
- Serve warm with crumbled feta on top.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 230 (100 from fat) |
| Total fat | 11g |
| Saturated fat | 4g |
| Cholesterol | 20mg |
| Sodium | 360mg |
| Carbohydrate | 24g (8g dietary fiber, 6g sugar) |
| Protein | 12g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
