Lentils are pulses – the dry, edible seeds of plants in the legume family, including chickpeas, lentils, dry peas, and beans. They are super nutritious, packed with plant-based protein and a source of key nutrients like magnesium, potassium, and b vitamins.
This entire recipe has 78G PROTEIN! I love a lettuce-free salad and this is a great recipe to make for a big group or as a meal prep.
It makes for about 4 servings and each serving has ~20G protein 😘 I especially love this autumnal flavor combo and integrating ingredients that are packed with fiber but also plant-based protein.
Gluten Free & Nut Free. Includes Dairy.
Lettuce-Free Lentil Salad
(full recipe and grocery list below)
Ingredients
1 pack of red lentils (the brand I use)
2 sweet potatoes
1/2 green cabbage
1 red onion
1 bunch of fresh mint
1 block of goat cheese
1 lemon
Seasonings
extra virgin olive oil
salt
pepper
garlic powder
paprika
cinnamon
honey
water
Instructions:
Preheat oven to 400F.
Baked Veggies:
Chop 2 sweet potatoes + season with olive oil, salt, and cinnamon and add to baking tray with parchment paper.
Thinly chop half a cabbage and add to baking tray with parchment paper. Season with olive oil, salt , pepper, paprika, and garlic powder.
Add veggies to the oven at 400F for 25-35 min.
Lentils:
Rinse 1 cup dry red lentils, add to a pot with 2 cups of water and a dash of salt on high-heat.
Bring to a boil, then quickly move to simmer for 15-20 min, if there is excess water, strain once the timer goes off.
Keep an eye on the lentils so they don’t overcook and become mushy!
Thinly chop 1 red onion and a large bunch of fresh mint.
In a food processor, add:
175g goat cheese (30g protein)
2-3 tbsp olive oil
1/8 cup water
the juice of 1 lemon
1 tbsp honey
Combine in a bowl:
2 cups of cooked red lentils (44g protein)
2 roasted sweet potatoes (4g protein)
1/2 a roasted cabbage
1 thinly sliced red onion
1/2 cup chopped mint
Goat cheese, lemon and honey sauce (30g protein)
Everything bagel seasoning
I hope you try this recipe out and love it !
Sending a big hug,
Carolina Salazar
RECIPE VIDEO HERE: