Lunch · Mediterranean
Cold Lentil Salad
Dried lentils cooked then cooled, with carrot and oil — a high-protein vegetarian lunch without tofu.
- per serving
- 348 kcal
- Protein
- 16 g
- Total time
- 40 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the lentils (60 g dry) and cook them for 20 to 25 minutes in three times their volume of cold unsalted water, at a gentle boil: they should stay whole.
Drain and spread on a plate to cool quickly.
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