Lentil Avocado Salad

Name: Lentil Avocado Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon agave syrup; 1 avocado, pitted and diced; 3 Tbsps balsamic vinegar; 1 bay leaf; 1 carrot, peeled and diced; 2 ribs celery, finely diced; 59 milliliters dried cranberries, roughly chopped; 473 milliliters French green lentils, picked over for stones and rinsed; 1 leave Chopped fresh flat parsley, for garnish; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, zested and juiced; 4 servings Extra-virgin olive oil; 0 teaspoons dried red pepper flakes; 0 sweet onion, finely diced

Lentil Avocado Salad

Lentil Avocado Salad might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 580 calories, 25g of protein, and 23g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up agave syrup, lemon zest, flat-leaf parsley, and a few other things to make it today. To use up the dried cranberries you could follow this main course with the Breakfast Cookies as a dessert.

Instructions

Watch how to make this recipe.

In a large saucepan, heat 2 tablespoons of the oil over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the celery, carrots and onions, and sweat for 5 minutes while stirring.

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Carrot

Celery

Onion

Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes.

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Bay Leaves

Lentils

Water

Drain and season with salt and pepper. Discard the bay leaf and cool.

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Salt And Pepper

Bay Leaves

While the lentils are cooking, make the vinaigrette.

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Vinaigrette

Lentils

Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking.

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Balsamic Vinegar