Make This Hearty Lentil & Hummus Salad for a High-Fibre Dinner

Bonus: Research has found that a diet rich in fibre, which you’ll get from foods like lentils, chickpeas and veggies, can help you get a better night’s sleep by improving blood sugar control and good bacteria in your digestive tract.

For more of Matthew’s recipes, check out his Turkey Burger with Pumpkin Seed Pesto.

Image Credit: Maya Visnyei

Servings	Prep Time	Cook Time
4servings	20minutes	25minutes

Servings	Prep Time
4servings	20minutes

Cook Time

25minutes

• Course Dinner
• Cuisine Salads, Vegetarian

Ingredients

• 1 cup French green or black (beluga) lentils
• 1/4 tsp salt
• 1 large red bell pepper sliced into 4 pieces
• 1 medium red onion quartered
• 2 small zucchini halved lengthwise
• 3 tbsp extra virgin olive oil
• 1/2 lemon juiced
• 2 tsp honey
• 1 garlic clove finely minced
• 1/4 tsp red chili flakes
• 1/4 tsp black pepper
• 1 cup hummus
• 1/3 cup sliced mint
• 1/3 cup parsley
• 1/3 cup feta cheese crumbled
• 1/4 cup pistachios roughly chopped

Servings: servings

Units:MetricUS Imperial

Ingredients 1 cup French green or black (beluga) lentils 1/4 tsp salt 1 large red bell pepper sliced into 4 pieces 1 medium red onion quartered 2 small zucchini halved lengthwise 3 tbsp extra virgin olive oil 1/2 lemon juiced 2 tsp honey 1 garlic clove finely minced 1/4 tsp red chili flakes 1/4 tsp black pepper 1 cup hummus 1/3 cup sliced mint 1/3 cup parsley 1/3 cup feta cheese crumbled 1/4 cup pistachios roughly chopped Servings: servings Units:MetricUS Imperial

Course Dinner Cuisine Salads, Vegetarian

Instructions

1. Place lentils, salt and 4 cups (1 L) water in a medium saucepan. Bring to a boil, reduce heat to medium-low and simmer, covered, until lentils are tender but not too soft, about 25 minutes. Drain well.
2. Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Lightly brush vegetables with some of the oil and season lightly with remaining salt. Grill vegetables, in batches if there isn’t enough grill space, until charred in a few spots and tender, flipping once, about 10 minutes in total. Remove vegetables from grill while they finish cooking. Once cool enough to handle, chop vegetables into 1-inch pieces.
3. Whisk together oil, lemon juice, honey, garlic, chili flakes and pepper.
4. Spread hummus on plate and top with grilled vegetables, cooked lentils and herbs. Drizzle lemon mixture overtop and sprinkle with feta cheese and pistachios.

Recipe Notes

Per serving: 480 calories, 22 g protein, 23 g fat (4 g saturated fat), 49 g carbohydrates (9 g sugar), 22 g fibre, 11 mg cholesterol, 631 mg sodium.

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