In this video we’re going over 2 healthy salad recipes that everyone should know how to make! These lentil recipes are high-protein, low calorie meals, plant-based, and SO easy to make.
Need more healthy meal inspiration? Watch this playlist next: https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG
*Sumac Lentil Salad* – Serves 6, 380 cal, 19g protein
4 cups canned/cooked brown lentils, cooled
2 cups cooked quinoa (¾ cup dry)
3 roma tomatoes, chopped, seeds removed
1 small white onion, diced
½ large cucumber, diced
3 stalks celery, sliced diagonally
½ cup dried cranberries
⅓ cup sunflower seeds
⅓ cup parsley, minced (sub: basil, cilantro)
DRESSING:
½ cup vegan sour cream
¼ cup red wine vinegar
1 tbsp sumac
2 cloves garlic, minced
Pinch red chili flakes
½ tsp salt, pepper to taste
1. Combine all the ingredients minus the salad dressing ingredients in a large serving bowl and place in the fridge to chill while we make the dressing.
2. In smaller bowl, whisk together all the dressing ingredients until well combined. If the dressing is too thick (not pourable) add a few tbsp of water at a time until it becomes slightly runnier and pourable, but still nice and thick.
3. Pour the dressing over the salad and toss well to combine. Top with additional fresh chopped herbs if you like, and chill for 30 to 60 minutes before serving. Or enjoy right away!
*Moroccan Lentil & Cauliflower Salad* – Serves 6, 440 Cal, 21g protein
Moroccan spice blend:
– ½ tbsp coconut sugar
– 1 tsp paprika
– 1 tsp cumin
– ½ tsp cinnamon
– ¼ tsp ground cloves
– ¼ tsp ground ginger
– ¼ tsp turmeric
– ¼ tsp salt
– ½ tsp ground black pepper
– ¼ tsp cayenne pepper (or more to taste)
Dressing:
– 2 tbsp maple syrup
– ¼ cup tahini
– ¼ cup lemon juice (about 1½ lemons)
– 2 garlic cloves, finely minced
– 1 tbsp moroccan spice blend
1 head of cauliflower, cut into florets
3 cups kale, chopped well
2 bell peppers, diced
1 carrot, shredded
½ cup mint leaves, minced
4 cups cooked/canned brown lentils (cooled if just cooked)
⅓ cup medjool dates, chopped
½ cup chopped cashews
1. Set oven rack the to the top and preheat oven to 425F.
2. In a small jar combine all the spices to create a blend, place the lid on and give the jar a good shake until the spices are well combined.
3. Toss cauliflower with 1 tbsp spice blend and ½ tbsp oil, transfer to a parchment or silicone lined baking tray and roast on the top rack 30 to 35 mins, or until golden in colour. Then set aside to cool to room temp.
4. In a small jar or bowl, add all of the dressing ingredients and whisk or shake to combine. Set aside.
5. In a large serving bowl combine the remaining salad ingredients, including the cooled cauliflower, pour over the entire jar/bowl of dressing and toss everything to combine. Chill for 30 to 60 minutes before serving and enjoy!
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