High Protein Crunchy Lentil Salad

Name: High Protein Crunchy Lentil Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: World Cuisine
Ingredients: ▢ 1 ¼ cups French lentils or green lentils; ▢ Salt to taste; ▢ Dash of paprika (optional); ▢ Dash of garlic powder (optional); ▢ ¼ cup plus 2 teaspoons extra-virgin olive oil plus more for drizzling; ▢ 1 cup dry farro or 4 cups cooked quinoa; ▢ ¼ cup lemon juice (about 2 small lemons); ▢ Zest of 1 lemon (about 1 tablespoon plus 1 teaspoon); ▢ 2 large garlic cloves minced; ▢ 1 tablespoon maple syrup plus more to taste; ▢ 1 tablespoon Dijon mustard; ▢ Freshly ground black pepper to taste; ▢ 3 cups diced English cucumber (12-ounce cucumber); ▢ 2 ¼ cups chopped red bell pepper (about 2 medium peppers); ▢ 1 ½ cups diced red onion (about 1 medium onion); ▢ 1 cup diced celery (about 4 ribs); ▢ 1 cup roasted peanuts roughly chopped; ▢ 1 cup chopped parsley (about 1 bunch) or mint, basil or cilantro; Dried cranberries, optional

7 steps

Prep:20minCook:15min

43g protein Lentil Salad Jars. ✅Comment JAR and I’ll send you the recipe! ✅Or tap the link in my bio. ✅Or search LENTIL SALAD on Cookingforpeanuts dot com. For me, these are lunch and a snack. They are satisfying, crunchy, and a party for your microbiome! 🥰Happy Friday 🧘🏽 Love, Nisha xxx

Updated at: Wed, 07 Feb 2024 16:28:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories742.3 kcal (37%)

Total Fat35.3 g (50%)

Carbs84.4 g (32%)

Sugars14.1 g (16%)

Protein32.6 g (65%)

Sodium286.8 mg (14%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ¼ cupsFrench lentils

¼ cupextra-virgin olive oil

plus 2 teaspoons, plus more for drizzling

1 cupdry farro

or 4 cups cooked quinoa

1 tablespoonmaple syrup

plus more to taste

1 tablespoonDijon mustard

Freshly ground black pepper

to taste

12 ounceEnglish cucumber

diced

2 ¼ cupsred bell pepper

chopped, medium

1 ½ cupsred onion

diced, medium

1 cupcelery

diced

1 cuproasted peanuts

roughly chopped

1 cupparsley

chopped, or mint, basil or cilantro

Dried cranberries

optional

Instructions

Step 1

Preheat the oven to 425ºF. Transfer the lentils to a large rimmed nonstick baking sheet. Add a generous dash of salt, paprika, garlic powder, and a drizzle of olive oil. Toss until evenly coated. Roast for about 15 minutes, or until crispy, tossing halfway.

Step 2

High-protein roasted French lentils tossed in paprika and garlic powder in a white bowl, with bunch of parsley and head of garlic.

Step 3

Step 2. The lentils will become golden brown and crispy on the outside. They are very versatile and a great way to add vegan protein to any meal. Add them to grain bowls, pasta, salads, or even roasted veggies.

Step 4

Lemony olive oil dressing for High-Protein Vegan Lentil Salad Jars in a glass bowl with a whisk. Chopped cucumber and bell pepper in white bowls, garlic head, lemon, and bunch parsley.

Step 5

Step 3. Make the dressing while the lentils and farro are cooking. Add olive oil, lemon juice and zest, garlic, maple syrup, Dijon mustard, and minced garlic to a medium bowl. Use a garlic press for best results. Add salt and pepper, and adjust maple syrup, to taste.

Step 6

32-ounce Mason jar with vegan lemony olive oil dressing, cucumber, red bell pepper, red onion, high-protein French lentils, farro, peanuts, and parsley.

Step 7

Step 4. Fill the jars: Place 3 (32-ounce) Mason jars in a row. To each jar, add 4 tablespoons dressing, 1 cup chopped cucumber, ¾ cup bell pepper, ½ cup red onion, ⅓ cup celery, 1 cup lentils, ¾ cup farro (or 1 ⅓ cups quinoa), ⅓ cup peanuts, and ⅓ cup parsley. Cover and refrigerate for up to 5 days.

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