Red Lentil and Green Pea Salad

Red Lentil and Green Pea Salad

Red Lentil and Green Pea Salad. Fast-cooking red lentils teamed up with frozen green peas to make this hearty fiber-rich salad. It makes for a healthy and satisfying lunch with its bright colours and chewy yet tender texture. It turned out that I didn’t touch any chicken breast leftover, so just leave it out if you haven’t got any leftover.

Salad	Dressing
200 g Dried red lentils 80 g Frozen green peas 1 Small yellow onion, finely chopped 400 ml Vegetable stock 1 Baby carrot, thinly sliced 2 Cherry radishes, cut into wedges 2 Strawberries, cut into wedges A handful of salad leaves Pan-seared thyme chicken breast leftover, optional	5 tbsp Lemon juice 3 tsp Honey 5 tbsp Olive oil Salt and pepper

Red Lentil and Green Pea Salad Dressing

1. Spread the red lentils out on a work surface and pick out any pebbles, debris, or damaged lentils. Rinse lentils until the water runs clear. Finely chop the onion.
2. Place vegetable stock in a medium pot and bring to a boil. Add in rinsed lentils and onions. Cook for 8-10 minutes. Stir in frozen green peas 5 minutes before lentils are tender. Drain well, refresh under cold water and drain again.
3. Combine all the ingredients for the dressing in a medium bowl. Mix well and season with salt and pepper. Add the lentils mixture, sliced carrot, radish, strawberry wedges to the bowl of dressing and toss to mix.
4. Arrange the salad leaves on a serving plate. Spoon the lentil salad in the middle, top with sliced chicken breast if used and drizzle a bit of balsamic cream over.