No more boring lunches!
Today, I’m turning a humble can of lentils and cooked beets into a gourmet high-protein salad in under 15 minutes.
As a Professional Home Economist, I love using affordable winter staples like beets and apples to create meals that are budget-friendly and delicious. Combining them with rinsed, canned lentils is not only convenient but adds protein and fiber to every bite at low cost.
Save this for a no-cook lunch day!
Pro tip: Keep a can of lentils in the pantry and one cooked vegetable in the fridge or freezer so you always have a version of this lunch ready to go.
🥗 Lentil Beet Salad Recipe:
* 1 cup canned lentils, rinsed
* 1/2 cup cooked beets, cubed
* 1/2 cup apple, diced
* 2 tbsp dried apricots, chopped
* 1/4 cup feta cheese, crumbled
* 1/4 cup parsley, chopped
🫙 Dressing (Enough for 1-2 salads):
* 1/4 cup oil
* 2 tbsp apple cider vinegar
* 1/2 tsp Dijon mustard
* 1 tsp honey
* Salt and pepper to taste
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More Lunch in 15: https://www.gettystewart.com/lunches-under-15-minutes/
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