Black Lentil Salad
A nutritious and delicious, easy-to-make salad filled with wholesomeness that will be a steady on your menu.
Ingredients
- 1 cup Black lentils, cooked
- 3 cups Vegetable broth Organic, low sodium
- ½ pint Cherry tomatoes Sliced in quarters
- 1 small Yellow sweet onion
- 1 medium Cucumber Peeled, sliced lengthwise and widthwise into small half-inch pieces.
- 1 Bell pepper, orange or red
- 1 -2 Apple, sage plant-based sausage FieldRoast brand
Walnut Balsamic Dressing
- ¼ cup Roasted walnut oil Avocado oil can be used, or omit altogether
- ½ cup Balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tbsp Pure maple syrup May replace with monk fruit sugar
- 1 tsp Salt
- ½ tsp Ground pepper
- 1 tsp Fresh thyme Optional
Instructions
- Cook black lentils as directed on the package (15-20 minutes), using the vegetable broth to cook the lentils to add flavor. (Helpful tip: Make extra and use for other dishes throughout the week.)
- Prepare all vegetables and place in a large salad bowl.
Prepare the dressing
- Add all the ingredients in a blender and blend on medium to high speed.
- Mix all ingredients along with half of the dressing. Add more as desired.
Notes
Melissa's Modifications:
The great thing about lentils is they do not need to be soaked, cutting a lot of prep time. Black lentils hold their shape nicely and do not get mushy as often happens with green or red lentils. Other vegetables such as chopped broccoli, French beans, or even chopped asparagus may be added to enhance the salad. The walnut balsamic dressing can be used sparingly as I found it rich, but I always go light on the dressing. You can reduce the calories and fat by omitting the walnut oil altogether, using the remaining ingredients to make a very flavorful dressing. Deleting the walnut oil, the nutritional values reduce the calories and the fat: 1 Serving- 187 vs 317 Calories; 2.9g vs 16.9 Fat.Nutrition
Serving: 4Calories: 317kcalCarbohydrates: 24.2gProtein: 11.1gFat: 16.9gSaturated Fat: 1.9gSodium: 936.5mgFiber: 4.6gSugar: 8.1g
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