BeginnerSaladLunchmediterranean
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:20 min
Active:25 min
Cook:30 min
Total:50 min
Servings:10
A hearty lentil salad with colorful vegetables in tangy stone-ground mustard vinaigrette.
Ingredients
Servings:
10
- 2 cups brown lentils
- 5 cups water
- ⅓ cups olive oil
- ⅓ cups apple cider vinegar
- 1 ½ tablespoons stone-ground mustard
- 2 whole garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 whole cucumbers, diced
- 2 whole red onions, diced
- 2 whole red bell peppers, diced
- 4 whole celery stalks, diced
- 1 cup raisins
- 1 cup almonds, chopped
- 5 cups arugula
Instructions
- 1
Add lentils and water into large pot.
- 2
Bring to a boil, reduce heat, and simmer for 15 minutes.
- 3
Remove from heat, drain excess liquid, and rinse with cold water.
- 4
In a large bowl, combine the liquids, salt, and black pepper and mix thoroughly.
- 5
Add the diced veggies, raisins, and almonds and mix thoroughly.
- 6
In your meal prep containers, evenly portion out the lentils into each container.
- 7
On top of the lentils, evenly portion out the diced veggie salad into each container.
- 8
Lastly, top each container with arugula.
Equipment
- Colander
- Large Pot
- Mixing Bowls
Nutrition Facts
Calories531
% Daily Value*
Total Fat16.14g
Saturated Fat2.05g
Trans Fat0.00g
Cholesterol0.88mg
Sodium597.77mg
Total Carbohydrate80.11g
Dietary Fiber13.10g
Total Sugars31.87g
Includes Added Sugars0.00g
Protein19.41g
Vitamin D0%
Calcium22%