gluten free, vegetarian, vegan, dairy free, nut free, soy free, one bowl meal

What You’ll Need:

For the salad:

1 ½ c dry, whole lentils OR 2 cans lentils, drained & rinsed

2 bags baby salad greens, any variety

1 container sprouts, any variety

½ red onion, thinly sliced

½ pint cherry tomato, sliced in half

1 c unsalted pepita seed

1 c unsalted sunflower seed

For the dressing:

½ c olive oil

½ c white balsamic vinegar

.25 oz fresh thyme

Juice of 2 lemons

¼ tsp salt

Black pepper to taste

Combine lentils with 3-4 c lightly salted water & a drizzle of olive oil. Bring to a boil, reduce to a simmer & cover. Cook until lentils are tender. (About 15 minutes).

While lentils cook, prepare salad dressing by combining ingredients in a jar. Shake to mix.

Divide salad ingredients equally into (4) separate containers for easy grab & go lunches throughout the week OR combine in one large bowl to share.

Finally, rinse drain cooked lentils & rinse with cool water. Add to salad(s). Toss with dressing just before serving!

Serves 4.