Day 10 Lunch: Lentil Veggie Salad

Prep Notes:

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

    INGREDIENTS

      • 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

      INSTRUCTIONS

      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.