PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
SERVINGS: 2

INGREDIENTS:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 2 stalks celery, thinly sliced

- Handful shredded carrots
- 1 tsp dried thyme
- 1 15 oz. can lentils, rinsed and drained
- 1 tbsp red wine vinegar
- 1⁄4 tsp sea salt
- 1⁄4 tsp black pepper
- 1 5 oz. package mixed greens

DIRECTIONS:
Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add the onion and sauté for 3 minutes or until soft.

Add the garlic and sauté for 1 additional minute or until fragrant.

Add the remaining 1 tbsp of oil to the skillet, along with the bell pepper, celery, and thyme.

Mix well. Cook for 3 to 5 minutes until the bell pepper is tender.

Add the lentils and vinegar. Stir well to combine, then add the salt and pepper. Taste and add more salt and pepper if desired. Cook for an additional 2 minutes or until heated through.

Divide the mixed greens among bowls and top with the lentil mixture.

MACROS PER SERVING:
Calories: 346 • Protein: 10g • Carbs: 27g Fat: 22g