1 can cooked lentils, rinsed and drained
1/2 red onion, finely chopped
2 mini sweet bell peppers, finely chopped
1/2 medium cucumber, finely chopped
6 cherry tomatoes, halved
3 cups baby spinach
half a bunch of parsley, chopped
goat cheese, optional
salt, to taste
pepper, to taste
Creamy Garlic Dressing:
3 garlic cloves, minced
1/2 cup tahini
1/2 lemon, juiced
1/8 cup extra virgin olive oil
Salt to taste
Pepper to taste
Using a sharp knife, dice the red onion, mini sweet bell peppers, and cucumbers into tiny pieces and set them aside. Cut the cherry tomatoes in half and set them aside as well.
Drain and rinse the lentils, then pour them into a large mixing bowl and add all the chopped vegetables. Toss until combined.
Add the three cups of baby spinach to the lentil salad and toss again.
Chop some fresh parsley and add it to the salad, along with juice from half of a lemon, salt, pepper, and goat cheese, if using.
Mix together the salad dressing ingredients.
Top with creamy garlic dressing and toss until well combined.