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Arugula Lentil Salad From Heaven

Course: Lunch, Salads
Cuisine: Vegan
Time: 12 minutes
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 2
Calories: 529kcal
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Ingredients

Instructions

  • 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!

Video

Nutrition

Calories: 529kcal | Carbohydrates: 73g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Sodium: 438mg | Potassium: 1115mg | Fiber: 15g | Sugar: 14g | Vitamin A: 539IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 8mg