Easy Lentil Salad

6 servings

This satisfying salad is a healthy, nutritious main dish or side.  Kale and cabbage are really interchangeable here, depending on taste and availability.  Pair it with brown rice and a roasted butternut for a fabulous meal.

Ingredients

• 2-3 cups dried lentils
• 1 c. green cabbage or kale, stems removed, leaves chopped
• ½  c. mild red or white onion, diced
• ½ cup organic tofu, chopped (optional)
• Dressing:
• 2 tbsp. rice vinegar
• 3 tbsp. Bragg’s
• ¼ tsp. Asian fish sauce (optional)
• ½ tsp. garlic powder
• 1/8 c. chopped walnuts or sunflower seeds (optional)

Instructions

Cook dried lentils according to instructions* 30-45 minutes.

Drain cooked lentils and leave them in the pot on the stove.  Mix in onion,  kale  and/or cabbage and immediately and cover for 5 minutes.  Prepare dressing in a large mixing/serving bowl and toss in lentil mixture.  Add tofu and pea shoots then toss.  Gently toss in avocado when cool, cover with sunflower seeds and serve.

Serves 4 as a side dish, 2 as an entrée.