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