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Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6

Ingredients

For the salad:

• 4 c cooked lentils, cooled

• ½ red onion, finely chopped

• 1 English cucumber, de-seeded and chopped

• 2 c spinach, chopped

• ½ c sundried tomatoes in oil, drained and chopped

For the dressing:

• 1 lemon, juiced

• 4 Tbsp olive oil

• 1 clove garlic, pealed

• 1 bunch fresh cilantro

• 1 tsp kosher salt

• ½ tsp ground black pepper

• ½ tsp sugar

Directions

1. Prep all produce.

2. For the salad, combine lentils, onion, cucumber, spinach, and sundried tomatoes in a large bowl.

3. For the dressing, combine lemon juice, olive oil, garlic, cilantro, salt, pepper, and sugar in a food processor. Blend until creamy.

4. Pour dressing over salad and gently toss until well combined.

5. Serve and enjoy!

Notes

• Feel free to play around with flavors in this recipe. Avocado, feta or goat cheese would add a nice creaminess. Add artichoke hearts or sub in green onions for the red. If you don’t care for cilantro, sub in basil, Italian parsley, and or mint!

• For meal prep, simply leave the spinach on the side or top any salad greens of your choosing with lentil mixture at time of serving.

Nutrition: (Per serving) Calories: 270 kcals | Fat: 11 g | Sat Fat: 1.5 g | Sodium: 356 mg | Carb: 33 g | Fiber: 12 g | Protein: 13 g.

In the Kitchen | April 2024 | Recipe inspired by Estefania Salazar of QuinoaPlantBased.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org