I tend to use lentils in my version of the kitchen sink salad for a reason. They’re not only made up of energy boosting carbs, but also are full of protein, which is especially important when salads are a daily diet mainstay.
Lentils: are an excellent source of soluble and insoluble fiber, effectively helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.
Kitchen Sink Lentil Salad
Keywords: salad vegan vegetarian lentils vegetables carrot beet
- 1 cup green lentils
- 6 kale leaves
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1/4 cup grated beet
- 1/4 chopped avocado
- 1/4 cup extra-virgin olive oil
- Juice of half a lemon
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
In a medium-sized pot, add 2 cups of water to 1 cup of green lentils. Cover with a lid Bring to a boil and then reduce to a simmer for approximately 15-20 minutes or until the lentils have absorbed all the water. Set aside to cool to room temperature.
Stem and chop the kale leaves, grate the carrots, zucchini and beet, and slice the avocado.
Add the vegetables, kale and avocado to the lentils in a medium sized bowl.
For the vinaigrette, whisk together the olive oil, lemon, and salt and pepper. Fold the dressing into the salad and give the entire mixture a good toss so that all the elements are spread evenly.
Serve and enjoy!
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