Lentil Salad with Chard and Tomatoes

Name: Lentil Salad with Chard and Tomatoes
Yield: Makes 4 Servings
Ingredients: Freshly ground black pepper; 1 cup coarsely crumbled Greek Tofu Feta; 1 can (15 ounces) no-salt-added lentils, rinsed well and drained; 3 cups stemmed (see box) and coarsely chopped Swiss chard (any variety), firmly packed; ¼ cup sliced scallion greens; 2 large tomatoes, seeded and coarsely chopped; 2 tablespoons freshly squeezed lemon juice 1 tablespoon garlic-infused olive oil; 2 tablespoons freshly squeezed lemon juice 1 tablespoon garlic-infused olive oil; Sea salt; ½ teaspoon dried oregano; 1 tablespoon extra-virgin olive oil

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Nutrient-dense leafy greens and protein-rich lentils make a sublime combination. Infused with flavor from the fresh ingredients and bright seasonings, then topped with tofu feta, this salad will delight even the most persnickety palate or temperamental tummy.

Ingredients

1 tablespoon extra-virgin olive oil
3 cups stemmed (see box) and coarsely chopped Swiss chard (any variety), firmly packed

Lunch
Vegan

Method

Put the extra-virgin olive oil in a large skillet and heat over medium-high heat. When hot, add the chard, stir to coat with the oil, and cook, stirring almost constantly, just until wilted, 2 to 3 minutes. Transfer to a large bowl. Add the lentils, tomatoes, scallion greens, lemon juice, garlic-infused oil, and oregano and toss gently until well combined. Season with salt and pepper to taste a