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
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
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Update: I made this salad last night and absolutely love it. Of course, since I’m in the Mediterranean, I had to add some garlic!. And the french opinion? “C’etait excellente!”
Well, there you have it!! Merci!!
I’ve got some leftover roasted chicken from the market and tomorrow’s market day. Guess what’s for dinner tomorrow? It will be French Lentil Salad in France!
This is awesome, Eileen!
I love summer menus, and this really does scream spring. I’ve added it to our “must try” list.