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Easy Lentil Salad


R-Agape6 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.


  • 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)


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.


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