Lentil Salad with Tuna, Bell Pepper, Carrot and Olives

Ingredients

• Lentils1 cup (200 g)
• Carrot1/2 medium (30 g)
• Olives6 count (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 teaspoon (5 ml)
• Canned Tuna in Water1 can (120 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Drain the tuna, shred and place in a bowl with lentils.

3. 3

   Step 3

   Peel the carrot and grate or cut into small pieces. Chop the bell pepper.

4. 4

   Step 4

   Cut the olives in half. You can use black or green olives.

5. 5

   Step 5

   Add to the bowl, season with lemon juice and olive oil.

6. 6

   Step 6

   Add salt and pepper to taste, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Salad with Tuna, Bell Pepper, Carrot and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.