Zesty Lentil Salad with Chopped Herbs

$32.50 Cooking Fee
Serving Size: 1 1/2 cups
Recipe by:
Mayumi Tavalero
Sprouted lentils with fresh herbs, veggies, and zesty lemons, are both gluten-free and vegan. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • 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.

Cook Times

Active Prep20
Hands-Off Cook10
Total Time3 hours 30 minutes
Recipe Serving Size10 servings



  • 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
  • 1 bunch fresh dill chopped
  • ½ cup red onion fine dice
  • 3 cup sprouted lentils of french lentil, cooked to al dente
  • 4 cup fresh spinach rough chopped
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon ground black pepper
  • 4 lemon juiced and zest
  • 3 rib celery
  • 1/2 red bell pepper
  • 2 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove


Calories: 247kcal | Carbohydrates: 42g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 823mg | Fiber: 20g | Sugar: 3g | Vitamin A: 2507IU | Vitamin C: 53mg | Calcium: 84mg | Iron: 6mg

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