Warm lentil salad with baked ricotta (vegetarian)

Warm lentil salad with baked ricotta (vegetarian)

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This warm lentil salad with baked ricotta is a perfect lunch or dinner for vegetarians. Enjoy!

The ingredient of Warm lentil salad with baked ricotta (vegetarian)

  1. 1/3 cup (80ml) olive oil
  2. 8 spring onions (salad onions), halved
  3. 1 red capsicum, roasted, sliced*
  4. 410g can green lentils, drained, rinsed
  5. 1 garlic clove, crushed
  6. 2 teaspoons balsamic vinegar
  7. 1 teaspoon Dijon mustard
  8. 1/2 cup roughly chopped parsley
  9. 2 cups baby spinach leaves
  10. Baked ricotta*, to serve

The instruction how to make Warm lentil salad with baked ricotta (vegetarian)

  1. Heat half the oil in a large frypan, add the onions and cook over medium-low heat for 3-4 minutes or until golden.
  2. Add the capsicum and cook for 1-2 minutes or until warmed through, then add the drained lentils.
  3. Combine remaining oil, garlic, vinegar and mustard, then stir into lentils with parsley. Serve warm on a bed of spinach with chunks of ricotta.

Nutritions of Warm lentil salad with baked ricotta (vegetarian)

fatContent: 461.509 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent:

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