Italian Lentil Salad

I have always loved lentils. High in protein, high in fiber, full of flavor, and great texture – they are an all-time favorite. And, they can be so versatile – seasoned, cooked, canned – made any way you like it.

However, there was a time in my 30s when my digestion simply said, “No.” No more lentils, no more beans, no more grains.
It took a while to heal and I’m still not on board with beans and grains, but lentils are back, baby! 

I’m loving it!

This yummy and delicious plant-based salad is hearty and full of yummy lentils, carrots, nuts, and super-duper savory Italian dressing. Eat up! It’s easy.

Italian Lentil Salad 

2 cups green lentils, cooked
1 cup shredded carrots
1/2 cup pecans, chopped
1/4 cup Italian Dressing*
1/2 tsp. dried basil
sea salt and pepper

 

Combine all ingredients and stir well. Allow to marinate for several hours or overnight in the fridge.

 

Best served at room temperature with cooked quinoa and fresh baby spinach.

 

*Italian Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbs. water
1 tsp. honey
1 tsp. fresh lemon juice
3/4 tsp. garlic salt
3/4 tsp. dried parsley
3/4 tsp. dried basil
1/8 tsp. dried oregano
pinch of red pepper flakes
plenty of sea salt and pepper

 

Combine all ingredients in a tightly lidded jar and shake well to emulsify.

Use the 1/4-1/3 cup for the Italian Lentil Salad and reserve the rest in the fridge for later use.