You'll have this high-protein lentil salad on rotation all summer

You will make friends with this salad

Baby spinach leaves add some colour and nutrients. Image: iStock

If you're still serving up the same salad each time you're asked to bring a plate along, it's well worth mixing things up with this high-protein dish.

Lentils are a really economical source of plant protein, plus they taste delicious, adding a distinctive earthy flavour to salads.

You can make this dish even simpler and quicker by not cooking the onion, garlic and carrots, and tossing the cooked lentils in some vinaigrette with the tomatoes, spinach and basil.

The only no-no? Don’t be tempted to use small red lentils to make this salad. They go soft and mushy when they are cooked. You need the small green, brown or even black lentils that keep their shape.

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Lentil and Smoked Salmon Salad

Prep time: 15 minutes + 15 minutes to stand 

Cook time: 20–25 minutes

Serves: 4

Lentil and Smoked Salmon Salad. Image: Supplied

Ingredients

250g brown or green lentils (dry weight) 

1 tbsp olive oil

1 onion, finely chopped

2 large carrots, diced

2 garlic cloves, crushed 

400g cherry tomatoes 

150g baby spinach leaves 

Juice of 1 lemon

A few drops of balsamic vinegar 

Handful of fresh basil leaves

200g smoked salmon, thinly sliced 

100g tzatziki

Lemon wedges 

Salt and pepper

Method

Put the lentils in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, or until they are tender but still have a little bite. Drain and refresh under cold running water.

Meanwhile, heat the oil in a large frying pan set over a low to medium heat. Cook the onion, carrot and garlic for 8–10 minutes, or until they are tender.

Add the tomatoes and cook for 5–10 minutes, stirring occasionally and squashing them down with the back of a wooden spoon so their juices run out. Stir in the lentils and baby spinach leaves and cook for 5 minutes or until the lentils are hot and the spinach wilts. 

Add the lemon juice, balsamic vinegar and basil. Season to taste with salt and pepper. Remove from the heat and leave for 15 minutes to allow the lentils to cool a little.

When the lentils are lukewarm, divide them between four serving plates. Add the smoked salmon and tzatziki and serve with lemon wedges on the side for squeezing.

You can find more delicious high-protein recipes here or pick up a copy of The Ultimate High Protein Handbook by Scott Baptie.

Originally published as You'll have this high-protein lentil salad on rotation all summer