Mediterranean Black Lentil Salad


bell pepper


bay leaf

veggie broth


snap peas

black lentils

purple cabbage


1. Cook the lentils

Sort through and rinse the lentils. Add to a medium saucepan with the vegetable broth and bay leaf. Cook covered, then drain and rinse with cold water.

2. Make the dressing

Add all the dressing ingredients to the base of a blender and blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.

3. Combine

In a large bowl, toss the lentils, vegetables, herbs, and dressing together. Chill covered in the fridge for at least 30 minutes before serving.

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