- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
- ⅓ cup
- olive oil
- 75 mL
- 3 tbsp
- white wine vinegar
- 45 mL
- 4 tsp
- finely chopped fresh dill
- 20 mL
- 1
- shallot, minced
- 1 tsp
- Dijon mustard
- 5 mL
- ¼ tsp
- salt
- 1 mL
- 1 can
- green lentils, drained and rinsed
- 540 mL
- 1
- large carrot, coarsely grated
- ¼ cup
- finely crumbled feta
- 60 mL
- 4 cups
- packed baby spinach
- 1 L
Ingredients
- ⅓ cup
- olive oil
- 75 mL
- 3 tbsp
- white wine vinegar
- 45 mL
- 4 tsp
- finely chopped fresh dill
- 20 mL
- 1
- shallot, minced
- 1 tsp
- Dijon mustard
- 5 mL
- ¼ tsp
- salt
- 1 mL
- 1 can
- green lentils, drained and rinsed
- 540 mL
- 1
- large carrot, coarsely grated
- ¼ cup
- finely crumbled feta
- 60 mL
- 4 cups
- packed baby spinach
- 1 L
Method
- Step 1
- To make dressing, whisk oil with vinegar, dill, shallot, mustard and salt. Set aside.
- Step 2
- Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, lentils, carrot, feta and spinach. Seal jars and store refrigerated up to 24 hr. Shake well before serving.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 310
- Fat:
- 20 g
- Saturated Fat:
- 4 g
- Carbs:
- 26 g
- Fibre:
- 12 g
- Sugar:
- 4 g
- Cholesterol:
- 10 mg
- Protein:
- 12 g
- Sodium:
- 510 mg
