Cabbage & Lentil Salad
- Number of Servings: 4
Ingredients
(modified from a whole living recipe) 1 red onion, finely diced2 carrot, finely diced2 stalk celery, finely diced2 cup lentils, rinsed (1 package) Coarse salt and freshly ground black pepper2 Tbsp lemon juice1 tsp red pepper flakes1 tsp oregano or Italian seasoning 1 cup honey roasted almonts4 cups shredded cabbage 1 cup torn fresh herbs1 tablespoon olive oil
Heat 2 tablespoons water in a saucepan,
Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes.
Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and pepper flakes.
Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine.
Serving Size: 2 large servings
Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes.
Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and pepper flakes.
Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine.
Serving Size: 2 large servings
Nutritional Info Amount Per Serving
- Calories: 471.1
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 87.6 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 34.2 g
- Protein: 28.6 g
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