We have placed so many titles on food, but at the end of it all, a great recipe is meant to fuel the body for our day. The ingredients we use in our recipes should provide nourishment and energy so that we can accomplish all of the multitudes of “to-dos” that need to get done.
Here is one of my favorites that fills me up, yet is also tasty. ENJOY!
2 cups cooked lentils (canned is fine, days get crazy, I get it! – look for organic and low salt)
1 cup diced (1/4 inch) cooked potato (any will do but my favorite are the purple ones)
½ cup cooked green beans, finely chopped (don’t drive yourself nuts, use the food processor for all the chopping)
½ cup finely chopped red bell pepper
¼ cup chopped red onion
¼ cup chopped celery
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
**As a side note: If you want it a bit creamier, add in some of my Hemp Hummus.
Mix all ingredients together and let stand for a ½ hour. Serve on a bed of finely chopped kale.
This lentil salad recipe will keep in the refrigerator for up to 4 days. I like to store it in single serve, airtight containers so that I can grab and go. Serves 6
With love and light,