Foodporn Lentil salad in 10 min

2 cans of Lentils (400g)  
1 pack spinage
1 cup cream and sour creme (125g)
100 gram goatcheese
Salt & Pepper
1 Lemon
1 avocado
10 Cherry tomatos
River lobsters (100g)
Rinse the lentils with water. Drain the lentils well before adding to the salad. Add the finely diced vegetables in to the bowl.  Mix the goat cheese with cream and soure creme and add salt, pepper, lemon and some lemon zest. Taste, and add additional salt, if desired. Serve the salad in a large bowl or plate. The salad can be made up to 2 days ahead and refrigerated. 
Et voila! A healthy and yet rich salad! 


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