Cool Lentil Salad
Spring time salads are the best–they are light, refreshing and rejuventating.
Lentils are a great source of fiber and protein, and are a delicious addition to any springtime salad.
This salad serves 2–I usually double it so I have leftovers.
Ingredients:
1 cup lentils
2 cups water
½ teaspoon sea salt
1 bay leaf
1 cup cucumber, diced
⅓ cup red onion, diced
1 handful parsley, chopped
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
Optional: ground flax
Directions:
Clean the Lentils: Measure the lentils into a strainer or colander and thoroughly rinse under running water. Transfer the rinsed lentils to a saucepan and pour in the water and add the bay leaf.
Cook the Lentils: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Strain the lentils and remove the bay leaf. Place the lentils in a bowl and add salt and let cool slightly.
Make the Salad: Add cucumber, onions and parsley to lentils. Whisk together apple cider vinegar and olive oil and drizzle over lentils. Toss and serve.
I always superfood my recipes as a simple way to boost the nutrition in my meals.
For this recipe, I added 1T ground flax for a nice boost in omegasand fiber.
Enjoy!
Live Life Optimally,
Kristie
