One Pot Lentil Salad

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Since studies show you’re more likely to eat healthy if it’s easy and accessible, I make healthy grab and go salads a staple.  This easy one-dish meal involves some chopping, but not too much time. The best part is the delicious one-dish meal you have on deck all week long!

Ingredients:

  • 2 cups cabbage, diced
  • 1 cup sliced scallions or chopped red onions
  • 1 cup chopped zucchini or broccoli
  • 1 tsp. salt
  • 2 cups dry lentils; green or brown
  • 1/ cup of your favorite pico de gallo or salsa
  • 1 package baked tofu, chopped (optional)

Wash and dice vegetables and set aside.

Add 3 cups water to a medium sauce pan. Pour in lentils and bring to a simmer.  Cover and cook for 25-30 minutes or until slightly al dente before adding diced vegetables.

Return to simmer and turn off the heat, leaving the pot on the stove for 5 minutes more to let the veggies steam.

Drain the salad.  Add the salt, tofu and pico de gallo and toss to combine.  Serve warm or cold.

Options:

  • Add fresh cilantro, ginger and garlic or basil for more flavor if you’re so inspired.
  • Replace pico de gallo with your favorite sauce or chutney

Keep refrigerated for up to 5 days.

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About Elizabeth

I’m Elizabeth Borelli, and I’m passionate about coaching women through breakthrough change. By combining my years of coaching experience, a BA in psychology, multiple certifications in ICF-accredited life coaching, plant-based nutrition, and YTT 200 yoga teacher training, I’ve developed a unique mind-body approach to personal growth and professional success.