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–+ servings

Lentils, Black Beans, Goat Cheese & Baby Green Salad

Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Giangi Townsend
Light, vegetarian, healthy recipe, and so easy to prepare. Another great attribute to this great recipe:  low carb.

Ingredients

  • 1 cup crimson lentils
  • .50 cup pinto black beans
  • 4 ounces goat cheese
  • arugula and baby green salad mix
  • 1 ounce purple radish sprouts
  • olive oil
  • red wine vinegar
US - Metric

Instructions

  • Rinse the lentils and soak them in water for 10 minutes. Rinse and place the lentils in a small pan. Add water, salt and bring to a boil. Boil for 3-5 minutes. Remove from heat and let them rest in the cooking water for 5 minutes. Drain and rinse with cold water to stop the cooking. 
  • Rinse and pat dry the baby green salad and the purple radish sprouts. 
  • On a large plate arrange the salad in the middle, add the lentils and black beans. Arrange the goat cheese and top with purple radish sprouts.
  • Drizzle some vinegar and olive oil.

Nutrition

Calories: 512kcal | Carbohydrates: 61g | Protein: 36g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 380mg | Potassium: 991mg | Fiber: 30g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 9.2mg | Calcium: 152mg | Iron: 8.8mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.