Craving plant-based protein? Try this warm lentil salad!

Looking for new plant-based recipe? Look no further! This warm lentil salad is a perfect blend of healthy fats, protein, plenty of nutrients and delicious taste.

Lentils, which make up the base of this dish, are an excellent source of calcium, zinc, potassium, magnesium and folic acid. They neutralize acids produced in muscles, support immunity and wound healing.

But the sunflower seeds are the stars of the show; they contain Vitamins A, B, D, E and K, calcium, iron, potassium, zinc, magnesium, omega 3 and 6 essential fats. These little seeds pack a punch: they are better sources of nutrients than most meat, eggs and cheese!

Serves four.

Ingredients

• 2/3 cup uncooked green lentils, rinsed, no need to soak
• ½ cup chopped onions
• 1 tablespoon fresh lemon juice or vinegar
• 2 tablespoon + 1 teaspoon olive oil
• 2 cups water
• 1 carrot, grated
• ¼ cup pitted olives
• ½ cup crumbled feta cheese
• ¼ cup sunflower seeds
• Salt and pepper to taste
• 2 cups salad greens

Recipe

1. Simmer lentils and bay leaf in water for about 25 minutes or until tender. Drain and discard the bay leaf.
2. Sauté onions in one teaspoon olive oil in skillet over medium heat until softened, about 10 minutes.
3. In a large bowl, gently toss lentils with onions, grated carrots, olives, feta cheese and sunflower seeds. Add lemon juice and olive oil and toss.
4. Serve over fresh salad greens.