Arugula Lentil Salad From Heaven

Course: Dinner, Lunch, Main Course, Salads

Cuisine: Vegan

Diet: Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: Max 20 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, vegan

Prep Time: 5

Cook Time: 7

Total Time: 12

Servings: servings

Calories: 436kcal

3 tbsp (30 g) cashews
1 onion
1 tsp olive oil
1 chili / jalapeño
4 sun-dried tomatoes in oil
3 slices wholegrain bread
1 cup (235 g) brown lentils, cooked (1 cup = 1/ 15oz / 235g lentils or a 400g can)
1 handful arugula/rocket (1 handful = 100 g)
2 tbsp balsamic vinegar
Salt and pepper to taste
1 small handful raisins
1 tsp maple syrup

Get Recipe Ingredients

Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
Dice up and fry the onion in olive oil for about 3 minutes on a low heat.
Move the onion mix into a big bowl.
Meanwhile chop the chilli/jalapeño and dried tomatoes. Cut the bread into big croutons. Add them to the pan and fry for another 2 minutes until the bread is crunchy. The oil from the sun-dried tomatoes should do.
Season with salt and pepper.
Wash the arugula and add it to the bowl. Add the raisins.
Put the lentils in too. Season with salt, pepper, maple syrup and balsamic vinegar. Finally, serve with the croutons mix.
Super tasty!