Ingredients

The following ingredients have 4 Servings
  • 19 ounces canned lentils, (drained and rinsed)
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/4 cup chopped red bell pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon light sour cream
  • 1 tablespoon light mayonnaise, (plus more for spreading on bread)
  • 1 tablespoon chopped chives
  • 8 slices multigrain sandwich bread
  • 2 large tomatoes, (sliced)
  • 2 cups watercress
  • 1 cup microgreens

Instruction

  • Place the drained and rinsed lentils into a mixing bowl. Using the back of a fork, smash the lentils until they are mushy, but still have lumps.
  • Add in the cucumber, celery, carrot, red bell pepper, salt, black pepper, sour cream, mayonnaise, and chopped chives. Toss all together until well combined.
  • Lightly smear each slice of bread with mayonnaise, if desired.
  • Evenly distribute the lentil mixture over 4 slices of the bread. Top each of those sliced with sliced tomatoes, watercress, and microgreens. Place the remaining slices of bread on top and cut sandwiches in half.
  • Plate and serve with a dill pickle.