This salad is a take-off of the Parslied Lentil Salad from Dr. Mark Hyman’s “Ultrametabolism Cookbook”, a cookbook I highly recommend! If you need a basic cookbook on eating healthy, his two cookbooks are what I recommend you begin with. Here is a link to his writing on Amazon: See Dr. Hyman’s books here
French Lentil Salad
French Lentil Salad
Makes ~ 4-10 servings (depending on if it’s a side dish or main course!)
1 cup French green lentils, dry (smaller than “regular” green lentils)
2-3 cups chicken broth* or veggie broth for vegetarians (use 2 if you have a pressure cooker, 2-3 if you cook on stove)*
1 small red onion, diced small
2 carrots, shredded (I used a small shred setting on my grater)
½ tsp sea salt
1 cup minced parsley, FRESH
1 small avocado, diced
¼ cup extra-virgin olive oil
1 cup chopped green olives
6 tbsp fresh lemon juice
½ tsp freshly ground black pepper
Cook lentils in chicken broth until tender. Drain if there’s any liquid left (will probably be some). Add remaining ingredients, serve on endive leaves, romaine leaves or as a side dish to a lunch or dinner. This also makes a very healthy main lunch entree. It screams spring!
*Not sure how to cook lentils? Here’s a great page: http://www.thekitchn.com/how-to-cook-dried-lentils-116321
