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Warm Beef and Lentil Salad

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A hearty and wholesome salad featuring tender beef strips, earthy lentils, and crisp vegetables, all tossed in a zesty vinaigrette for a balanced and satisfying meal.

Ingredients

300 g beef steak strips (sirloin or flank)

200 g dried brown lentils (or 2 x 400 g cans cooked lentils, drained)

1 medium red onion, thinly sliced

200 g cherry tomatoes, halved

1 cucumber, diced

3 tbsp fresh parsley, chopped

4 tbsp olive oil (divided)

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 garlic clove, minced

Salt and black pepper, to taste

Instructions

  1. Cook the lentils according to package instructions until just tender. Drain and set aside.
  2. Prepare vegetables: slice onion, halve cherry tomatoes, dice cucumber, and chop parsley.
  3. Whisk together 3 tbsp olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to form the vinaigrette.
  4. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add beef strips and sear for 2–3 minutes until browned and cooked to preference. Remove from heat.
  5. In a large bowl, combine lentils, beef, and vegetables. Drizzle with dressing and toss gently.
  6. Top with chopped parsley and serve warm.

Notes

Brown or green lentils hold their shape best for this salad.

Canned lentils can be used to save time rinse and drain before adding.

For a vegetarian version, replace beef with mushrooms or tofu.

Feta or goat cheese can be added for extra creaminess.

Tastes great cold the next day as a refreshing salad.

Nutrition

Find it online: https://justsosavory.com/warm-beef-and-lentil-salad/