Ingredients:3 cups lentil beans, canned, rinsed thoroughly
2 garlic cloves, flattened with the side of a knife
2 red bell peppers
10 ounces smoked tofu
8 cups fresh baby spinach
2 tbsp. extra virgin olive oil
3 tsp. balsamic vinegar
Instructions:
Bring the lentils and garlic to a boil in a saucepan. Reduce the heat and then simmer until the lentils are soft, about 25 minutes. Remove the garlic and drain.
While the lentils are cooking, remove the seeds from the peppers and cut them into quarters. Next, place the peppers, skin side up, under a broiler and cooking until the skins are completely black. Allow them to cool for 6 to 8 minutes, and then remove the skins and slice them into strips. Cut tofu into cubes.
To prepare the salad, mix together the lentils, pepper, spinach, and tofu in a serving bowl. Finish by drizzling the oil and balsamic vinegar over the salad; toss to coat. Serve.
(Serves 4):
Calories: 380
Total Fat: 11 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 500 mg
Total Carbohydrates: 41 g
Fiber: 19 g
Protein: 24 g
