New Year’s Lentil Salad

Our mother always says that eating lentils on New Year’s Day brings abundance for the whole year! It’s also a really great way to start the new year right. Full of gut-friendly fibre, iron, protein and healthy minerals, eating lentils is definitely a way to kick off a year of good intentions! Our lentil salad combines lentils, quinoa and kale, topped with pomegranate seeds which add a nice sweet touch to this powerhouse salad, along with an extra dose of antioxidants. Can be served as a healthy side, or the main deal for a vegan meal.

P.S. It’s also a great recovery meal this New Year’s Day, or any day of the year!

 

New Year’s Lentil Salad

Serves 4-6.

  • 2 cups quinoa, cooked
  • 1 cup lentils, cooked
  • 6 cups raw kale, washed, ribbed and chopped
  • 2 tablespoons diced red onion
  • Seeds from 1/2 of a medium pomegranate
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt (for kale massage)
  • Up to another 1/2 teaspoon sea salt for seasoning (to taste)
Dressing
  • 1/2 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon real maple syrup
  • 1 teaspoon dijon mustard

Wash, chop and de-rib kale, and place in a large bowl. Pour the olive oil, add 1/2 teaspoon of the salt and massage the kale to soften the leaves. Let the kale sit for a few minutes. In another large bowl add the cooked quinoa, lentils, red onion and toss. Add kale and any more sea salt (as needed), toss until well incorporated.

In a small bowl whisk together the dressing ingredients. Pour over the salad and stir lightly until just incorporated. Top with the pomegranate seeds and serve. Cover and refrigerate leftovers for up to 3-4 days.

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