Mediterranean Lentil Salad

Mediterranean Lentil Salad

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The beginning of February 2018 wasn't the healthiest on i am rorie. There was a lot of Super Bowl recipes, such as my Homemade Pizza Rolls, Crispy Avocado Fries, and Vegan Buffalo Chicken Dip...

But I'm back with veggie focused recipes like my Balsamic Glazed Brussels Sprouts and this delicious Mediterranean Lentil Salad that will fill you up with flavor and all the nutrition! 

Salads are a plant eater's bread and butter. It's a fail-proof meal when nothing else on the menu can be veganized. 

While salads are great for meeting your daily vegetable serving requirements, they can lack in the protein department which is equally as important. Enter lentils!

Lentils are one of my favorite plant proteins out there. They can be added to soups, stews, salads, or wraps! You can actually make this recipe into a wrap - I tried this myself at first, but my tiny hands are not skilled enough yet I guess.

This recipe would be a perfect mason jar meal, too, if you're looking for something easily transportable. I recommend adding the olives, artichokes, tomatoes, or lentils on the bottom layer and taking the dressing in a separate container.

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One of my favorite easily transportable meals is my One Pot Red Lentil Curry because it's full of protein but not too calorie dense. Portion your lentils with a serving of your grains of choice and seal the top! 

If you need another protein-focused salad that's low in calories, my Buffalo "Chicken" Salad with Homemade Ranch is the perfect flavor packed lunch! It's also a great mason jar meal.

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Ingredients

Makes four servings.

  1.  Heat 2 cups of vegetable broth in a medium pot over high heat. Once boiling, add the 2 cups of split red lentils.
  2. While the lentils cook, prepare your vegetables. Chop and wash the romaine, wash the spinach, chop the tomatoes, and cube the cucumber. If serving immediately for a group, toss all the ingredients into a large bowl. If taking to lunch throughout the week, portion equal amount of each ingredient into 16 oz mason jars, layering the veggies.
  3. After about 5-7 minutes, most of the liquid in the pot will have evaporated. Stir the lentils to help release excess broth. Once all that's left are the lentils, remove the pot from the heat and add to the large bowl or also portion equal amounts (about 1/4 cup) into each mason jar. 
  4. Drizzle the Lemon Tahini Yogurt Dressing over the large bowl of salad (or pre-portion for the mason jar meals), toss and enjoy! 
Let's Get Real

Let's Get Real

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts