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
INGREDIENTS
Salad
- 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.
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