Lentil Salad

Ingredients

• Lentils

  raw

  1 cup or 192g

• Water

  1 ¾ cup or 414g

• Pears

  raw

  ⅔ cup, cubes or 107g

• Hazelnuts

  ½ cup, chopped or 57g

• Feta cheese

  ¼ cup, crumbled or 38g

• Arugula

  raw

  2 cup or 40g

• Newman's Own balsamic vinaigrette

  low fat, McDonald's

  1 tbsp or 15g

Directions

1. Rinse the lentils under cool water in a fine-mesh sieve, removing any debris.
2. Bring a pot of water to a boil, add the lentils, return to a gentle boil, then cover and cook until tender, about 20 minutes. Drain well and spread on a tray for 5–10 minutes to steam-dry and cool slightly.
3. While the lentils cook, dice the pears. In a large bowl, combine the warm (not hot) lentils with pears, hazelnuts, feta, and arugula.
4. Drizzle with the balsamic vinaigrette and toss gently to coat. Taste and adjust to preference, then serve.