Sometimes it is good to have some quick recipes at hand. This lentil salad is such a quick fix – filled with crunch, protein and fresh herbs. It is prepared within 20 minutes and stored in the fridge it can last for up to 2 days.
To prepare this healthy vegan go to lunch, rinse the lentils, cut the veggies into bite size chunks and chop the parsley.
Now fill the jars layer by layer, starting with the lentils, carrots, cucumbers, tomatoes and pleasantly parsley.
Et voilà. Your vegan lunch is ready to eat. The salad fills you up without making you feel stuffed and keeps you energetic throughout the day. The oil free dressing is light and tangy.
Store the dressing separately and only add it just before eating it. This way the veggies stay crunchy, fresh and yummy.