Skip Nav

Lentil and Veggie Salad

Day 10 Lunch: Lentil Veggie Salad

Prep Notes:

  • Use leftover lentils from yesterday's dinner.
  • Lentil and Veggie Salad

    From C&J Nutrition

    Lentil and Veggie Salad


    1. 1 serving lentil bolognese
      1 tablespoon balsamic vinegar
      1 teaspoon apple cider vinegar
      1 tablespoon diced red onion
      1/2 cup diced cucumber
      2 cups arugula
      1 tablespoon chopped walnuts


    1. Stir the vinegars into the lentil bolognese. Gently stir in the red onion and cucumber.
    2. Place mixture on top of arugula and sprinkle with walnuts.


    Calories: 440.4
    Protein: 19.1 g
    Carbohydrate: 53.8 g
    Dietary Fiber: 22.5 g
    Total Sugars: 17.4 g
    Total Fat: 10.2 g
    Saturated Fat: 2.199 g
    Sodium: 675.7 mg

    Latest Fitness