Summer Lentil Salad

I have a problem.  For the longest time–since winter actually–I avoided any type of “basic” foods like beans, kale, collards, etc.  Said foods were avoided because I just didn’t like the plain taste of them.  Seriously? Amy doesn’t like healthy food? Now that’s not true, but indeed I hit a major clean food rut until my most recent (and obvious) discovery: SAUCE.

Ohhh sauces. They dress up the simplest foods and change them into something worth talking about.  Like this lentil salad, for example:


“Summer Lentil Salad”

Serves 4 as a main dish, 6-8 as a side dish

4 cups cooked lentils (I used green)

4 medium carrots, diced

4 spring onions OR 1 small red onion, thinly sliced

1/4 cup chopped fresh dill (more or less depending on your preference)

1/4 cup Nayonaise or Veganaise

Salt & pepper, to taste

Cook lentils if not done already. Let cool.  Meanwhile, dice the carrots, slice the onion and chop the dill. Mix all of the ingredients together and let chill for at least 1 hour. Serve warm or cold.

Optional: You could add some sliced celery to the mix for a veggie boost. Also, this could be serve atop a bed of (un)cooked greens. Go crazy!



So simple, it hurts.


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