September 30, 2016
Puy lentil salad

Happy Autumn everyone!

I hope that everyone enjoyed their summer. I’ve been busy focusing on my course more than the blog because graduation is right around the corner and I want to finish strong. That being said, I’ve missed this place!

It is officially my favourite time of year. Cozy jumpers to wear, chai lattes to sip and blankets to cuddle under with a book.

Today I’m sharing a quick but tasty side dish made out of puy lentils. It takes about 5-10 mins to make in total and it can be reworked to become a full meal easily enough.

You’ll need:
1 pack of ready to eat puy lentils (or you could be fancy and soak dried ones)
¼ of an English cucumber (scoop those seeds out!)
¼ Finely chopped red onion
½ a Romano pepper cut into bite sized pieces
½ a carrot cut into bite sized pieces
¼ cup sunflower seeds
Balsamic vinegar
Olive oil

Puy Lentil Salad

Once you’ve chopped everything, chuck it in a bowl and drizzle the balsamic and olive oil on top to your taste. I heavy-handed with the balsamic because it makes everything taste better. Season with S&P and serve with your meal. I had salmon and broccoli with it and let me tell you, it was a welcomed alternative to the basic rice or quinoa that usually accompanies my dinners.

Puy Lentil Salad

This keeps quite well, so the next day for lunch I added ½ a can of tuna and some greens and enjoyed it all on its own as a filling lunch. I did add a bit more dressing to freshen it up.

Put Lentil Salad


I am excited to say that I have space for 2 more clients at my student rate before graduation. If you’ve been on the fence about signing up for a free coaching call now would be the time to do it! Follow this link to see when I’m available to chat about what I do as a coach and how I can help you achieve your goals.



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