High Protein Crunchy Lentil Salad

43g protein Lentil Salad Jars. ✅Comment JAR and I’ll send you the recipe! ✅Or tap the link in my bio. ✅Or search LENTIL SALAD on Cookingforpeanuts dot com. For me, these are lunch and a snack. They are satisfying, crunchy, and a party for your microbiome! 🥰Happy Friday 🧘🏽 Love, Nisha xxx

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425ºF. Transfer the lentils to a large rimmed nonstick baking sheet. Add a generous dash of salt, paprika, garlic powder, and a drizzle of olive oil. Toss until evenly coated. Roast for about 15 minutes, or until crispy, tossing halfway.

Step 2

High-protein roasted French lentils tossed in paprika and garlic powder in a white bowl, with bunch of parsley and head of garlic.

Step 3

Step 2. The lentils will become golden brown and crispy on the outside. They are very versatile and a great way to add vegan protein to any meal. Add them to grain bowls, pasta, salads, or even roasted veggies.

Step 4

Lemony olive oil dressing for High-Protein Vegan Lentil Salad Jars in a glass bowl with a whisk. Chopped cucumber and bell pepper in white bowls, garlic head, lemon, and bunch parsley.

Step 5

Step 3. Make the dressing while the lentils and farro are cooking. Add olive oil, lemon juice and zest, garlic, maple syrup, Dijon mustard, and minced garlic to a medium bowl. Use a garlic press for best results. Add salt and pepper, and adjust maple syrup, to taste.

Step 6

32-ounce Mason jar with vegan lemony olive oil dressing, cucumber, red bell pepper, red onion, high-protein French lentils, farro, peanuts, and parsley.

Step 7

Step 4. Fill the jars: Place 3 (32-ounce) Mason jars in a row. To each jar, add 4 tablespoons dressing, 1 cup chopped cucumber, ¾ cup bell pepper, ½ cup red onion, ⅓ cup celery, 1 cup lentils, ¾ cup farro (or 1 ⅓ cups quinoa), ⅓ cup peanuts, and ⅓ cup parsley. Cover and refrigerate for up to 5 days.

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