Bright Lentil Salad
Enjoy this delicious, colorful and vibrant salad for lunch or a quick snack!
What you need
1 c brown lentils
1 c chickpeas
20 mint leaves
1 lemon (juiced)
1/2 tsp cumin
8 carrots (roasted)
1/4 c olive oil
1 c kale ( chopped)
salt & pepper
Pre-heat oven to 400°F.
Peel and slice the carrots. Lay out on a baking sheet and season with a little olive oil, salt, pepper, and thinly chopped mint leaves. Roast for 25 minutes. Once done, allow to cool.
In a pot, bring salted water to a boil and allow the brown lentils to boil for about 8 minutes. (1 cup dry lentils makes 2.5 cups cooked lentils).
Prep your veggies – slice the radishes into thin slices, drain and rinse the chickpeas, chop the mint, juice a lemon, and chop the kale.
In a large mixing bowl, add all ingredients, season with cumin, salt, pepper, and toss with olive oil and lemon juice.
Allow to marinate in the fridge for about an hour before serving.