Lentil Salad
Prep time: 
Cook time: 
Total time: 
  • 1 cup lentils, rinsed and picked over to remove any dirt or small pebbles
  • 2 cups water
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1/2 red bell pepper, diced
  • 2 large lacinato kale leaves, stems removed and cut into 1/2" pieces
  • 1/3 cup frozen corn (if doing the Standard Process Cleanse, omit)
  • 1 head broccoli, cut into small florets
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  1. Add water, lentils and bay leaf to a medium pot and bring to a boil over high heat. Once boiling, bring heat to low and let cook, uncovered, for 20-30 minutes, until lentils are tender. Remove bay leaf and strain the lentils to remove any excess water. Add the salt and stir.
  2. Add bell pepper, kale leaves, corn and broccoli and stir, allowing the vegetables to absorb some of the heat from the cooked lentils. Add oil and vinegar, and stir to incorporate.
Recipe by Total Noms at http://totalnoms.com/2013/01/lentil-salad/