– Lemon parsley lentils.
– Sautéed spinach.
– Blistered cherry tomatoes.
– Pan seared halloumi.
– Half an avocado.
– Hard boiled egg.
To make the lemon parsley lentils, drain and rinse a 15.5 ounce can of lentils. Add to a bowl along with 1/4 cup chopped fresh parsley, two tablespoons extra virgin olive oil, juice of one lemon, salt and pepper to taste.