Carrot and Orange Lentil Salad

Ingredients

• 1 small yellow onion, peeled and chopped
• 45 ml (3 tbsp) canola oil (divided: 15 ml [1 tbsp] + 30 ml [2 tbsp])
• 5 ml (1 tsp) ground cumin
• 1 garlic clove, peeled and minced
• 125 ml (½ cup) frozen spinach, thawed and drained
• Salt and pepper to taste
• 1 can (540 ml) lentils, drained and rinsed
• 3 carrots, grated Or grated zucchini, sweet potato or pumpkin. This recipe works great with leftovers. Add any vegetable you don’t want to go to waste!
• 3 green onions, chopped
• 1 orange (zest and juice)
• 15 ml (1 tbsp) apple cider vinegar

Preparation

1. In a frying pan, heat 15 ml (1 tbsp) of oil over medium-high heat, add the onion and cook for 2 minutes. 2. Add the cumin, garlic, spinach, salt and pepper. Mix and cook another 2 minutes. Set aside. 3. In a large bowl, add the lentils, carrots, green onions, orange zest and the onion and spinach preparation. Mix thoroughly. 4. In a small bowl, prepare the dressing. Add the juice from half an orange, the apple cider vinegar and the remaining oil (30 ml / 2 tbsp). Whisk together with a fork. 5. Add the dressing to the salad and mix.

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Nutritional balance

This recipe provides foods from the following food groups:

• Vegetables
• Meat and alternatives

One serving of this salad is a tasty way to add vegetables and protein to your menu!