I hope everyone had an awesome weekend as we head into May! This cold lentil salad is great to put over some greens for a filling lunch or wonderful for a brunch, for example for Mother’s day coming up next weekend! It’s loaded with fiber to keep you satisfied and the carrots are sautéed in coconut oil and raw honey for a delicious flavor, paired with the sweetness of the raisins and cranberries. The almonds also provide a nice texture and added healthy fats and protein.

LUSTING FOR LENTILS

Lentils are a great starchy protein.  They are great for our gut bacteria to munch on and help the healthy bacteria thrive, which is great for our immunity and overall health. One cup of cooked lentils has a whopping 18 grams of protein, too! They’re great to give a meaty texture to any vegetarian meal, such as lentil meatballs or even a taco filling with spices like cumin, paprika, and cayenne. I also love using them to make hearty veggie burgers paired with cooked brown rice and ground walnuts. Lentils have a quick cooking time compared with other dried beans and don’t need to be soaked beforehand.

Lentil, Carrot & Raisin Salad

Ingredients:

1 cup dry lentils, rinsed
3 carrots, peeled and diced
1/4 cup raisins
1/4 cup dried cranberries
1 tbsp. virgin raw coconut oil
1 tbsp. raw honey
1/2 cup blanched slivered almonds
salt and pepper, to taste

Method: 

Cook lentils according to package directions, should yield about 2 cups. Let cool. Meanwhile, sauté the carrots in the coconut oil and honey, for about 10-12 minutes until softened and fragrant. Add salt and pepper to taste. Allow to cool and add to the lentils, along with the rest of the ingredients. Mix well, and serve over greens, or serve as a side for a delicious brunch!

What’s your favorite way to use lentils? Comment below! Don’t forget to tag #freshplates, I love to see your healthy creations!