Within this footage, we will be presenting 2 beneficial salad dishes that everyone ought to know how to prepare! These lentil dishes are full of protein, have low calories, are plant-based, and incredibly simple to create.
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*Sumac Lentil Salad* – Serves 6, 380 cal, 19g protein
Ingredients:
- 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 (substitute with basil or 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, adjust pepper to taste
Directions:
- Combine all the ingredients except for the dressing components in a large serving bowl and refrigerate to chill while preparing the dressing.
- In a separate bowl, blend all the dressing ingredients until thoroughly mixed. If the dressing is too dense, add water gradually until it reaches a pourable consistency, while still being thick.
- Pour the dressing onto the salad and mix well to combine. Optionally, garnish with extra freshly chopped herbs and chill for 30 to 60 minutes before serving, or enjoy immediately!
*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 adjust to taste)
Dressing:
- 2 tbsp maple syrup
- ¼ cup tahini
- ¼ cup lemon juice (approximately 1½ lemons)
- 2 garlic cloves, finely minced
- 1 tbsp Moroccan spice blend
Ingredients:
- 1 head of cauliflower, sliced into florets
- 3 cups kale, finely chopped
- 2 bell peppers, cubed
- 1 carrot, grated
- ½ cup mint leaves, finely chopped
- 4 cups cooked/canned brown lentils (cooled if freshly prepared)
- ⅓ cup medjool dates, chopped
- ½ cup chopped cashews
Instructions:
- Position the oven rack at the highest level and preheat the oven to 425F.
- In a small container, blend all the spices to create a harmonious mixture, close the lid tightly, and shake vigorously until the spices are thoroughly combined.
- Cover the cauliflower with 1 tbsp of the spice blend and ½ tbsp of oil, then transfer to a parchment or silicone-lined baking tray and roast on the top rack for 30 to 35 minutes, or until it obtains a golden hue. Afterwards, allow it to cool down to room temperature.
- In a separate container, mix all the dressing ingredients thoroughly. Set aside.
- In a large serving bowl, combine the rest of the salad components, including the chilled cauliflower. Pour the entire dressing container over the mixture and toss everything together. Chill for 30 to 60 minutes prior to serving and savor!
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