The lentils and broccoli in this salad make it a totally satisfying dish with all kinds of protein and fiber to keep you feeling full for hours.

Recipe by: Vegetarian Times



  • 1/2 cup black beluga lentils, rinsed and soaked 8 hours or overnight
  • 1 head broccoli, cut into florets (4 cups)
  • 1 small red onion or shallot, sliced into rings (2/3 cup)
  • 1/4 cup chopped almonds, toasted

Honey-Mustard Dressing

  • 4 Tbs. cold-pressed olive oil
  • 1 Tbs. apple cider vinegar
  • 2 tsp. raw honey or agave nectar
  • 2 tsp. Dijon mustard

For full recipe click here.

The featured image is a stock photo meant by travis jones on Unsplash to represent this dish.