Immune Boosting Lentil Salad

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Average Rating: 5 | Rated By: 5 users

Most delicious Immune Boosting Lentil Salad made with nutrient-packed ingredients.

Lentils, ancient food, is the powerhouse of nutrients. Lentils are known for being high in protein, fiber, iron and are low in fat. One cup of lentils contains 36 grams of protein and 16 grams of fiber. In addition, lentils are packed with potassium, folate and B1 vitamin.

In this healthy lentil salad, I have added celery, red onion, bell pepper and an entire bunch of fresh parsley. Parsley, a simple herb, is one of the most used herbs in cooking. The thing to know about parsley is that it is super low in calories yet rich in powerful nutrients such as vitamins C, A and K. What’s more, parsley is a good source of the nutrients magnesium, potassium, folate, iron, and calcium. In conclusion, this lentil salad is healthy, tasty and hearty.

This vegan recipe comes together fast and easy and is nutritionally packed for optimum health. Include this tasty lentil salad in your lunchbox, as a main, side or as an anytime healthy snack. Enjoy!

Ingredients

  • 1 bay leaf
  • 4 cups water
  • 1 tsp. sea salt
  • 3 organic celery stalks, diced
  • 1 organic red onion, finely chopped
  • 1 organic yellow or red bell pepper, cut to bite size pieces
  • 1 bunch organic parsley, finely chopped
  • DRESSING
  • ½ cup extra virgin olive oil
  • 1 Tbsp. pure maple syrup or raw honey
  • 2 organic garlic cloves, minced
  • ½ tsp. turmeric
  • ½ tsp. cumin
  • ½ tsp. sea salt or to taste
  • ¼ tsp. cayenne pepper
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    Instructions

  • Add lentils, bay leaf, water and 1 teaspoon of salt into a medium size pot and bring to a boil. Reduce heat to low, cover and cook for 25 – 30 minutes or until the lentils are tender. Drain and cool
  • Add cooled lentils, celery, onion, bell pepper and parsley into a large bowl
  • Mix dressing ingredients and add to the lentils
  • Mix all the ingredients until well combined. Cover and rest for 1 hour or overnight. Stir just before serving
  • Note: This salad will keep up to 5 days when refrigerated. Bring to room temperature before serving


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