Warm Lentil Salad w/ Brussels Sprouts & Pepitas

Published on in Salads & Bowls, Spring

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Warm Lentil Salad w/ Brussels Sprouts & Seeds

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

About 2-3 oz more than your veggie serving of the following: (They will cook down)

  • Red onions, leeks, or shallots, diced
  • Brussels sprouts, quartered
  • Red bell pepper, diced
  • Pea shoots, dark greens, broccolini, or sprouts to reach veggie weight

Protein Serving

  • 4.5 oz cooked lentils (3/4 protein)
  • 0.5 dry roasted pepitas (pumpkin seeds) or sunflower seeds (1/4 protein)

Fat Serving

  • 0.5 oz olive oil

Condiments & Spices

  • 2 tsp balsamic vinegar
  • 2 tsp lemon juice
  • (Optional) 2 oz sprouts (pea shoots, bean sprouts, etc)
  • Garlic salt to taste

Maintenance Modifications

  • Grain Additions: Add 4 oz roasted sweet potatoes or a large kerneled grain like farro or barley.
  • Protein Additions: Increase lentils or nuts.
  • Fat Additions: Increase oil or add more nuts.

Directions

  1. Begin cooking the lentils according to package directions. These will be plain and measured separately.
  2. If making a grain or sweet potatoes, start it now.
  3. Chop all the veggies and either sauté them in the oil over medium heat, or roast on parchment paper in the oven until charred and cooked to your satisfaction.
  4. Weigh out your cooked veggies and supplement with sprouts or greens to reach your exact veggie weight. Add the lentils, nuts, and condiments.
  5. Toss to combine.

Maintenance Version w/ Sweet Potatoes

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  1. Pingback: How to Make Lentil & Bean Sprouts | Katie's Conscious Kitchen

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