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Vegan Lentil Salad

Vegan Lentil Salad

Print Recipe
Servings 6 Servings

Ingredients
  

  • 2 cups dried lentils rinsed
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 carrots diced
  • 1 cup diced jicama
  • 1 cherry tomatoes halved
  • 1 cup chopped fresh herbs such as parsley, chives, dill, cilantro
  • 1 lemon juiced
  • olive oil 3x the amount of lemon juice
  • 1 teaspoon honey
  • salt and pepper to taste

Instructions
 

  • Rinse the lentils. Place in a pot with the coconut oil, vinegar, salt and water to cover lentils plus one inch. Cook the lentils until they are al dente. In a pressure cooker, it's 1 minute at 15 PSI.Combine the cooked lentils with the chopped vegetables and herbs.For the dressing, whisk together the lemon juice, olive oil, honey and salt and pepper. Combine dressing and lentil mixture and serve at room temperature.  (Recipe #867)

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Eating For Your Health provides practical, non-judgmental health and nutrition education. Our programs are interactive, hands-on, relevant, and realistic, provided in a supportive environment leading to long-term behavior change and improved well-being.

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