Lentil Salad

My love for salads is not just for the leafy green kind, but all salads. I love the adding various textures and flavours so that each bite is like fireworks in your mouth. Adding bits of colour and various ingredients make salads pop giving you a great first impression before you take a bite. This salad is very versatile and the dressing that goes with it really compliments, the flavours.


A great vegetarian/ vegan option that is high in protein and fibre. The added pumpkin seeds give this salad a nice crunch. Hearty greens like kale make this salad filling and satisfying, but it won't leave you tired only fuelled and energized. The parsley is a nice addition and will aid with the digestion of the lentils. Dulse flakes are added in a small amount for flavour but they also are high in calcium and potassium which help with bone health. Benefits of dulse also include helping to lower your blood pressure, improve your eye sight and improve the health of your thyroid gland. It has a distinct flavour however once you add the dressing and other ingredients you will hardly notice it is there.



Lentil Bean Salad

Serves 2-4


Ingredients

1 cup dry brown lentils

4 cups vegetable broth or water

1/2 cup shelled edamame (options: black beans, chickpeas)

1 small apple peeled and chopped

1/4 cup finely diced red onion or green onions

1/2 cup finely chopped parsley

1 red or yellow pepper diced

1 cup chopped kale (remove the stems)

1/4 cup toasted pumpkin seeds

2 tablespoons crumbled feta cheese (optional)

2 tablespoons dulse flakes (optional)

Sea Salt


Dressing

makes 3/4 cup

1/3 cup olive oil

1/4 cup balsamic vinegar

1 Tbsp oregano

1/2 tsp turmeric powder

sea salt and pepper to taste



Instructions

  1. Rinse and drain the lentils and add to a medium pot with 4 cups of vegetable broth or water with 1 teaspoon of sea salt. Add the dulse flakes (optional) and stir to combine. Bring to a boil and then lower to a simmer, stirring occasionally until they are tender and not too soft approx. 20-30 minutes. Drain rinse and allow to cool.

  2. While waiting for lentils to cook prepare the dressing adding all the ingredients in a small bowl and mixing well. Set aside.

  3. In medium bowl at the lentils, chopped kale, chopped parsley, edamame, onion, pepper, pumpkin seeds, and feta (optional)

  4. Add the dressing a tablespoon at a time until the all the ingredients are nicely coated. You may have some dressing left and it can be kept in the fridge for up to a week.