Do you ever go through your pantry and check all the expiration dates to see what you need to use up? Well, that’s how I happened to be making a red lentil salad. The weather was hot and I didn’t feel like soup, so salad it was. For me, there are three nice things about red lentils: first, they’re surprisingly sweet tasting; second, they cook really fast, because the hulls have been removed; and three, they’re chocked full of healthy nutrients like potassium, calcium, zinc, niacin and vitamin K, plus they’re particularly rich in dietary fiber, lean protein, folate and iron. That’s right, they’re a super food.
So, eat a lentil salad, feel healthy and have a great day!
Red Lentil, Carrot & Avocado Salad
2 cups cooked red lentils
1 large carrot, grated on large holes of box grater
1 large avocado ½-inch dice
2 tablespoons Italian parsley, minced
Kosher salt and pepper to taste
¼ cup olive oil
Zest from 1 lemon
1 tablespoon lemon juice
2 tablespoons white balsamic or white wine vinegar
1 tablespoon minced shallot
1 teaspoon Poupon mustard
1 teaspoon honey
1 ½ teaspoons Kosher salt
¼ teaspoon ground black pepper
1. Cook lentils according to package directions. Drain and cool to room temperature, or refrigerate up to one day.
2. In a large bowl, mix together 2 cups cooked lentils, carrot, avocado and parsley.
3. Whisk together vinaigrette ingredients. Add desired amount to lentil salad. Adjust seasoning.