Did you know that ½ cup of lentils has 9 grams of protein, 20 grams of carbs, and 8 grams of fiber? Lentils are truly a super food. Make this dish today! This recipe makes 4-6 servings which is great because you’ll have lunch for most or all of the week!
Ingredients:
2 cups brown lentils, dried
½ red pepper, diced
½ yellow pepper, diced
2 carrot sticks, diced
¼ large cucumber (around ½ cup), diced
1 cup parsley, chopped
For the dressing:
½ lemon, juiced
2 tbsp apple cider vinegar
¼ tsp salt
1 tsp Dijon mustard
1/4 cup olive oil
Method:
- To cook the lentils, first rinse with water. Then in a large pot, add 6 cups of water and the lentils. Leave to boil, then simmer for around 20 minutes, or until tender. Drain the lentils, then cool.
- Add all vegetables and lentils in a large bowl.
- Prepare the dressing.
- Drizzle the dressing onto salad and enjoy!
Notes:
This salad can be prepared ahead of time and can be stored in the fridge for 3-4 days.
This recipe is very versatile. You can easily substitute any of your favorite vegetables.
Canned lentils can also be used for this recipe.
Tip:
Add the dressing right before eating the salad. If taking to work put the dressing in a small container and take with you. These can be bought from any home store.