Lentil and olive salad

Calories: 220

Difficulty: 3

Time: 20΄





1. Rinse the lentils well and drain. Place them in a pot and cover with water. Add a pinch of salt and 2 bay leaves. You will know they are cooked if they still retain a slight tooth – al dente!

2. Place lentils, spinach, yellow peppers, olives, parsley, olive oil and balsamic vinegar in a bowl and mix well.

3. Serve the salad in a bowl and sprinkle with pine nuts.