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.
Add the celery, carrots and onions, and sweat for 5 minutes while stirring.
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.
Drain and season with salt and pepper. Discard the bay leaf and cool.
While the lentils are cooking, make the vinaigrette.
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.
Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries.
Pour into a bowl, garnish with the chopped parsley and serve.