| Course | Salad |
|---|---|
| Cuisines | American |
| Cooking Methods | Chopping, Simmering |
| Diets | Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian |
| Main categories | Everyday Food, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Legumes, Vegetables |
Zesty Lentil Salad with Chopped Herbs
Serves: 10 servings
Serving Size: 1 1/2 cups
Recipe by:
http://www.myfoodom.com
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp knifes, Spatula, Top StoveIngredients
- ½ tablespoon ground cumin plus 1/2 teaspoon
- 1 tablespoon extra virgin olive oil plus 1 teaspoon
- 2 bunch fresh cilantro minced
- 2 bunch fresh parsley minced
- 2 bunch fresh mint minced
- ½ cup red onion fine dice
- 3 cup sprouted lentils cooked to al dente
- 4 cup spinach rough chopped
- 1 teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper
- 4 lemon juiced and zest
- 1 bunch fresh dill chopped
Instructions
- In a large bowl mix together all the ingredients except the cooked lentils, lemon juice, salt, and pepper.
- Fold the lentil into the herb mixture.
- Add the remaining ingredients according to your pallet preference.
- Place in the fridge to chill before serving.
Nutrition
Calories: 240kcal | Carbohydrates: 41g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 770mg | Fiber: 20g | Sugar: 3g | Vitamin A: 2267IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 6mg
Zesty Lentil Salad with Chopped Herbs
$30.00 cooking fee
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