Zesty Lentil Salad with Chopped Herbs
Serving Size: 10 servings
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.
Recipe by:
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, 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 Italian 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 freshly 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
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: 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