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(no) "Chicken" Lentil Salad

October 17, 2016

Fan of chicken salad?  Need more fiber in your diet?

 

Look. no. further.

 

As a general population, we United Statesians eat way too much meat for our own good (and for the environment's own good).  Also as a general population, we United Statesians do not eat enough fiber for our own good.

 

Fiber-rich foods include beans (legumes), lentils (pulses), vegetables, nuts, seeds, and fruit [listed in order of most fiber to least fiber].

 

A simple rule of thumb that I regularly share with clients and friends is to start using legumes and lentils as meat substitutes in at least a few meals every week.  Doing this kills two birds with one stone (pun intended?), and fires up your digestive and immune systems.

 

Save your health, save the environment.

 

Rad.

 

For this recipe I took a classic and simple chicken salad concept and replaced the chicken with red lentils.  You could use any type of lentil, but today I chose the red lentils because I was short on time and the red lentils cook up really quickly (about 10 minutes!).

 

 

(no) "Chicken" Lentil Salad

 

This recipe fed me only once.  Quadrupple the recipe if you're feeding a family, want leftovers, or for general for best results ;)

 

Ingredients

 

1-2 cups cooked red lentils (cooked in water with a heap of coconut oil and a dash of salt)

1/4 cup shaved carrot (1 large carrot)

1/4 cup shaved celery (1stalk celery)

1/4 cup shredded apple (1/2 medium apple)

1/4 cup shaved cucumber (1/2 medium cucumber)

1/4 cup mayonnaise (of couse use veganaise if going animal-product-less)

freshly-cracked Himalayan salt and black pepper to taste

1 small handful of fresh herb roughly chopped (parsley, basil, cilantro)

4 baby tomatoes quartered

 

 

Directions

 

1. Cook the lentils if you haven't yet.  I often keep cooked lentils ready-to-go in the fridge.  But you can start the lentils in a soup pot with twice as much water (about 1 cup dry lentils and 2 cups water), about 1Tbsp coconut oil and a dash of salt; bring to a boil, reduce to simmer, and remove from heat once lentils are soft.  Sed aside.

 

2. Shave the carrot, celery, apple, and cucumber.

 

3. Add lentils, carrot, celery, apple, cucumber, and mayo/veganaise to a mixing bowl.  Toss to combine, add salt and pepper to taste.

 

4. Serve in a bowl topped with fresh herb and tomato.

 

5. Sit, stand, devour.

 

6. Feel excellent.

 

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