Feta Spinach Lentil Salad with Sunflower Seeds - Jackie Silver Nutrition

Ingredients

• 4 cups lentils ((approx. 2 cans))
• 2-3 carrots, peeled and chopped
• 1/2 red onion, diced
• 1-2 red peppers, chopped
• 1/2 cup fresh parsley, chopped
• 3/4 cup toasted sunflower seeds
• 1 block feta cheese, crumbled ((approx. 1.5 cups))
• 4-5 cups spinach leaves ((argula or chopped kale))
• Ground black pepper, to taste
• 4-6 hard boiled eggs, chopped (Optional (for extra protein))
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1/3 cup olive oil
• 1 garlic clove, finely chopped
• spices (Optional)