Fruity, Crunchy Lentil Salad
immune boosting lentil salad
  • 2cups black lentils
  • 1/2 hothouse cucumberdiced
  • 1 red bell pepperdiced
  • 2 green onionsdiced
  • 1/2cup almonds, rawchopped and toasted
  • 1 cup red grapeshalved
  • 2 celerydiced
  • 2 lemonszested and juiced
  • 1tsp. sea salt
  • 1/2tsp. black pepperfreshly ground
  1. Cook lentils, by covering them by 2 inches with water in a large pan. Bring to a boil and cook for about 22 minutes on a simmer
  2. Meanwhile, dice and chop all vegetables, grapes & almonds
  3. Pour veggies/grapes in a large bowl, and cover with lemon zest, salt and pepper
  4. Add in lentils once cooked & drained, and add olive oil and lemon juice to taste. Adjust seasoning to taste.
  5. Enjoy at room temperature or cold!