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Farmers’ Market Green Lentil Salad

The secret to this smashing high-protein salad is using only the ripest, brightest, freshest ingredients that you can find.

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Makes: 9 cups

For more about this recipe: How to Properly Prepare Beans So They’re Gut Healthy

Ingredients

  • 1 cup green lentils

  • 3 ears white corn, kernels cut off (about 3 cups)

  • 2 cups chopped heirloom tomatoes (about 3–4 medium)

  • 3/4 cup chopped red onion (about 1/2 small onion)

  • 2 cups chopped fresh baby spinach (about 4 oz.)

  • 1/4 cup fresh-squeezed lemon juice

  • 1/4 cup bold extra virgin olive oil

  • Salt & fresh ground black pepper to taste 

Preparation

  1. In large saucepan, bring lentils and 5 cups water to a boil. Reduce heat, and simmer 15–20 minutes, or until just tender and still firm. Rinse well under running cold water, and set aside. (Lentils can be cooked in advance and refrigerated.)
  2. Combine lentils with remaining ingredients in large bowl, and toss gently to combine. Serve as a side dish with grilled fish, or heap atop a bed of crispy greens for a main-course salad.

Nutrition Information

  • Calories 186
  • Carbohydrate Content 27 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 201 mg
  • Sugar Content 4 g