Salad with Arugula, Lentils, and Cherry Tomatoes

If we use canned lentils, the preparation of the salad is very quick and easy. Of course, you can also cook the lentils yourself or use leftover cooked lentils. But sometimes, especially during a busy workweek, we simply dont have the time, so we use shortcuts that help us quickly prepare healthy, light, and tasty dishes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Lentils, cooked, can

  • 12 pieces Tomato, red

  • 4 spoon Oil, olive

  • 2 spoons Vinegar, balsamic

  • 4 pinch Salt, table

  • 100 g Chicory, fresh

  • 0.5 piece Onion, raw

Steps

  1. Clean the arugula, wash it, and dry it well. Peel the onion and slice it thinly. Drain the lentils from the can, rinse them under running water, and drain well. Wash the cherry tomatoes and cut them in half or into quarters.

  2. First, arrange the drained lentils on the plates. Then add the cherry tomatoes and season everything to taste with salt, olive oil, and balsamic vinegar. Finally, add a handful of arugula leaves, sprinkle the onion over the salad, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 49.04 kcal
  • Fat: 2.14 g
    • Saturated Fat: 0.27 g
  • Carbohydrates: 5.19 g
    • Sugars: 1.82 g
  • Protein: 1.07 g
  • Fiber: 1.71 g

Advice

You can enrich the salad by adding crumbled feta cheese or fried bacon.