Lentil And Turkey Salad Bowl Recipe

Name: Lentil and Turkey Salad Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 500 g 24 Mantra Organic Malka Masoor; 1 pc (50 g) On1Y Pepper Grinder; 25 g Parsley; 500 g Whole Farm Premium Kabuli Chana (Big Size); 5Ltr Vittorio Pomace Olive Oil; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 100 g Catch Sprinklers - Iodized Table Salt; 100 g Green Lettuce

Fusion cuisine · 550 calories

About this recipe

A hearty and diabetic-friendly lentil salad featuring lean turkey, fresh vegetables, and a zesty dressing. Perfect for a satisfying dinner.

Ingredients

500 g 24 Mantra Organic Malka Masoor
1 pc (50 g) On1Y Pepper Grinder
25 g Parsley
500 g Whole Farm Premium Kabuli Chana (Big Size)
5Ltr Vittorio Pomace Olive Oil
200 g Hydroponic Sweet Bell Pepper (Cocktail)
100 g Catch Sprinklers - Iodized Table Salt
100 g Green Lettuce

Instructions

1. In a large pot, bring 6 cups of water and 1 cup of lentils to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 3 minutes. Remove from heat and let stand for 1 to 2 hours.
2. Drain the lentils and transfer them to a large mixing bowl. Add 2 cups of cooked kabuli chana, 1/2 cup of olive oil, 1/4 cup of diced bell pepper, and 1/4 cup of sliced black olives.
3. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine all the ingredients.
4. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
5. Before serving, line a salad bowl with fresh lettuce leaves. Spoon the lentil and chana salad into the bowl and garnish with 2 tablespoons of chopped parsley.
6. Serve chilled and enjoy your diabetic-friendly dinner.