Ingredients
Scale
- 1 cup dry brown or green lentils
- 1 bay leaf
- 1 cup diced red bell pepper
- ¾ cup diced celery
- 1 avocado, diced
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- 2 tablespoon + 1 ½ teaspoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
Apple Cider Vinaigrette
- 2 ½ teaspoon Sunkist lemon juice
- 2 teaspoon jalapeno, membranes and seeds removed, minced
- 1 teaspoon cumin
- ½ teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse lentils, remove any foreign debris, and drain. Place the lentils in a pot and cover with twice as much water. Add bay leaf and bring to a boil on high heat. Reduce heat and simmer for 15-20 minutes, until tender.
- Rinse lentils with cold water, drain well, and place in a large bowl.
- Add remaining ingredients and stir.
- Chill for at least 30 minutes, up to 3 days.
Notes
*Nutritional Information per Serving: 134 calories, 5 g fat, 1 g saturated fat, 6 g protein, 17 g carbohydrate, 9 g fiber, 77 mg sodium.
*Adapted with permission from Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love, by Michelle Dudash, RD.
Nutrition
- Serving Size: 1