One of my favorite healthy eating strategies is to make a couple salads on the weekend that I can munch on throughout the week. That way, when I need a healthy snack or a quick grab-and-go lunch I have something all ready to go. Lately, I’ve been exploring some new recipes with lentils. Who can resist these protein packed, fiber rich little gems that are tasty, nutritious and easy to digest?!
Here’s a recipe I created from what I had on hand in my refrigerator and I thought it was so lovely that you might enjoy it to. Have it alone, or pair with a green salad for extra fun!
Lovely Lentil Salad
1 1/2 cups lentils, uncooked
1/2 red onion, chopped
1 bunch green onions, chopped
2 carrots, chopped
1 orange or yellow pepper
2 cloves garlic, minced
2 T Extra Virgin Olive Oil
1 T Red Wine Vinegar
Juice from 1 freshly squeezed lemon
Himalayan Salt to taste
Black Pepper to taste
Gomasio (Blend of sesame seeds, seaweed and salt) (optional)
Braggs Organic Sea Kelp (optional)
1. Wash lentils and put in pot with 4 1/2 cups water. Bring to a boil, turn down to simmer and cook until tender but not falling apart (about 25 minutes). Drain and run under cold water.
2. Chop red and green onions, carrots, pepper and garlic and put in a medium-size bowl. Add the drained and cooled lentils. Add olive oil, red wine vinegar, lemon juice, Himalayan Salt and Black Pepper.
3. The last two ingredients are optional, but are a regular grab from my cupboard. I love to sprinkle the Gomasio and Sea Kelp on my salads for a little extra flavor and as a way to get my sea veggies in. Enjoy!