Lentil Parsley Mint Salad

Tip:
Cook lentils and beans in larger batches and freeze 2 cup portions of cooked lentils / beans for convenient future use.
Or simply make multiple meals including lentils like lentil soup, dip or other rice and lentil dishes within 2 days with the extra lentils.
Keep extra lentils in the fridge for up to two days or several weeks in your freezer in portion size containers.

Lentil Parsley Mint Salad

Adjust desired Servings and Print Recipe

In this salad fresh mint and parsley provide a refreshing flavour. Creamy avocado chunks, lentils and lemon juice make up a great balance of moisture and healthy oils. For extra crunch we have added cucumber chunks into this recipe. Enjoy this salad for its lentil protein power and juicy vegetables, fresh mint and parsley are refreshing, breath freshening and loaded with chlorophyll. Optional: A great addition to most salads is 1 Tbsp of ground flax seeds. These fragile little seeds are loaded with Omega 3 oils and best ground immediately prior use; this way the oils stay intact and fresh.

• CourseMain Dish, Salads
• CuisineHealthy Comfort

Servings	Prep Time
2 people	20 minutes

Cook Time	Passive Time
30 minutes	1 hour

Servings Prep Time 2 people 20 minutes

Cook Time Passive Time 30 minutes 1 hour

Lentil Parsley Mint Salad Adjust desired Servings and Print Recipe In this salad fresh mint and parsley provide a refreshing flavour. Creamy avocado chunks, lentils and lemon juice make up a great balance of moisture and healthy oils. For extra crunch we have added cucumber chunks into this recipe. Enjoy this salad for its lentil protein power and juicy vegetables, fresh mint and parsley are refreshing, breath freshening and loaded with chlorophyll. Optional: A great addition to most salads is 1 Tbsp of ground flax seeds. These fragile little seeds are loaded with Omega 3 oils and best ground immediately prior use; this way the oils stay intact and fresh. CourseMain Dish, Salads CuisineHealthy Comfort Servings Prep Time 2 people 20 minutes Cook Time Passive Time 30 minutes 1 hour Servings Prep Time 2 people 20 minutes Cook Time Passive Time 30 minutes 1 hour

Ingredients

Cooked Brown Lentils

• 1 cup Brown Lentils dry or 2 cups cooked
• 2 cups Water filtered or purified
• 1 dash Sea Salt

Fresh Produce Preparation

• 4 single Green Onions (Scallions / Spring Onions)
• 1 clove Garlic fresh
• 1 small Lemon juice only
• 2 small Avocado ripe
• 1 medium Cucumber English cucumber
• 0.5 bunch Parsley fresh curly variety
• 0.5 bunch Peppermint fresh herb

Optional

• 1 Tbsp Flax seeds freshly ground
• 2 scoops Vibrational Greens Pure Nutrient dense addition.

Servings: people

Instructions

Brown Lentils

1. Wash and rinse 1 cup of brown lentils. Allow lentils to soak for 1 hour (or up to 24 hours) in 3 cups of filtered water.
2. Rinse the lentils thoroughly after soaking and prior cooking.
3. Using 2 cups of fresh water with the soaked lentils, add one dash of salt. Bring lentils to boil (covered). Reduce heat and simmer for about 20 minutes. The longer the lentils were soaked prior cooking, the shorter the cooking time. Check lentils regularly, add more water if needed.

Fresh Produce Preparation

1. Wash all fresh produce.
2. Slice Green Onions and mince garlic. Add lentils with lemon juice, onion and garlic into a large bowl. Stir and let sit.

   
3. Chop parsley fine using a long, sharp knife. Add to bowl.

   
4. Peel and slice cucumber into medium size chunks.

   
5. Coarsely chop mint leaves and add to bowl.
6. Slice avocados into medium size chunks and add.

   
7. Once all ingredients are in the bowl, toss all ingredients with a large mixing spoon. Let sit for a few minutes to allow the flavours to blend.
8. Enjoy this salad for lentil protein power and juicy vegetables. Fresh mint and parsley are refreshing, breath freshening and loaded with chlorophyll.

   
9. Optional: add a Tbsp of freshly ground flax seeds to each serving. To increase nutrient density, add 2 scoops of Vibrational Greens (any blend) prior serving.

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