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    Lentil Salad

    This lentil salad is super easy to make. I made it last week and kept it in the fridge and ate it for lunch and served as a side all week! Lentils are a nice source of protein for those of us on vegan or vegan’ish diets….. and are loaded with nutrients.

    Cilantro is famous for chelating heavy metals like mercury.  And sprouts are a great source of bio-available zinc!

    Food is medicine!


    Makes approximately 4 servings


    1 1/2 cups green lentils

    3 cups low-sodium vegetable broth

    2 lemons (zest of 1 and juice of 2)

    2 cloves of garlic, minced

    1/2 cup cilantro, chopped

    2 Tbsp mint, chopped

    4 green onions (white and green parts), finely chopped

    4 cups arugula, spinach, or your choice of salad greens



    1. In a medium sized saucepan, bring vegetable stock and lentils to a boil over high heat. Reduce heat to medium and cook, covered, for 35-45 minutes, until the lentils are tender but not mushy.

    2. Drain the lentils and pour into a large serving bowl. Add lemon zest, lemon juice, garlic, cilantro, mint, green onions (and salt and pepper to taste-optional). Mix well.

    3. Serve the lentil salad over a bed of greens and garnish!


    Recipe adapted from the cookbook, Forks over Knives

    green lentil salad


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