Makes 1 serving
1/2 cup lentils
1/4 tsp salt
1 1/2 cups vegetable broth
3 cherry tomatoes
1/2 bell pepper
1 cup chopped romaine leaves
1/2 cup spinach
Dressing of choice
Cook lentils in the vegetable broth by pouring both into a small saucepan with 1/4 tsp salt. Simmer until lentils are tender, 20-25 minutes.
Slice cherry tomatoes.
Slice or dice the 1/2 bell pepper.
Mix the romaine leaves and spinach together. Layer the bell peppers, tomatoes, and lentils. Drizzle with your favorite dressing.
Lentils can be made in a large batches and then portioned out for salads throughout the week. As an Amazon affiliate, I make commissions from qualifying purchases. Use these containers for the salad dressing, and packing your lunch for work.