INFO
| Servings | 2 |
| Prep time | 10 minutes |
INGREDIENTS
| Lentils (cooked, rinsed well) | 295 grams |
| Red Onion (finely chopped) | 40 grams |
| Tomato (medium, diced) | 1 |
| Cucumber (diced) | 1/4 |
| Sea Salt & Black Pepper (to taste) | |
| Oregano (dried) | 1/2 tsp |
| Garlic Powder | 1/8 tsp |
| Red Wine Vinegar | 3 tbsps |
| Romaine (large) | 6 leaves |
Step 1
Add the lentils to a mixing bowl and combine with the red onion, tomato, cucumber, salt, pepper, oregano, garlic powder, and red wine vinegar. Mix to combine and season with additional salt and pepper to taste.
Step 2
To serve, divide the lettuce leaves between plates and top with the lentil salad. Enjoy!
TIPS
LEFTOVERS
Refrigerate salad in an airtight container for up to two days. Assemble wraps just before serving.
SERVING SIZE
One serving is approximately equal to $11 / 2$ cups salad and/or three lettuce wraps.
MORE FLAVOR
Use fresh garlic or fresh herbs instead. Add olives, feta cheese, or extra virgin olive oil.
NO LETTUCE LEAVES
Use tortilla or pita bread instead or serve over mixed greens.
NO RED WINE VINEGAR
Use lemon juice or balsamic vinegar instead.
MORE VEGGIES
Add bell pepper, zucchini, and/or arugula.
NUTRITION PER SERVING
| Calories | 215 |
| Carbs | 38g |
| Fat | 1g |
| Protein | 16g |
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