Colourful lentil salad with seasonal vegetables

Method

1. 1

   Cooking lentils: First put the lentils in a saucepan filled with cold water. Let them cook for 25 to 30 minutes without adding salt. Once cooked, drain them well.

2. 2

   Preparation of the vegetables to be cooked: Clean the zucchini and pepper carefully, then cut them into small dice.

3. 3

   Cooking vegetables: Heat a little olive oil in a skillet and sauté the zucchini and pepper for about 15 minutes until tender.

4. 4

   Preparation of raw vegetables: During cooking, wash the tomato and cut it into small pieces. Do the same with the avocado, then water it immediately with lemon juice to prevent it from browning.

5. 5

   Basil preparation: Take the fresh basil leaves and chop them finely to spread them well in the salad.

6. 6

   Final assembly: In a large salad bowl, mix all the ingredients: drained lentils, zucchini and pepper, tomato and avocado dice, and chopped basil. Add a tablespoon of olive oil, season with salt and pepper depending on your taste, then gently mix it all together.

Nutrition

calories

320 kcal

fatContent

14 g

fiberContent

14 g

sugarContent

8 g

sodiumContent

140 mg

proteinContent

14 g

cholesterolContent

0 mg

carbohydrateContent

38 g

saturatedFatContent

3 g

unsaturatedFatContent

11 g

Indicative values from the source, for the original recipe.

Reviews