Rainbow Lentil Salad

A great one dish meal with a savory flare in the dressing.

Rainbow Lentil Salad (Serves 3-4) *Adapted from Mary McDougall

  • 2 ½ cups dry green lentils
  • 5 cups filtered water
  • 3 carrots, grated
  • 1 red pepper, diced
  • 1 sweet onion, finely diced
  • ½ bunch parsley, chopped
  • 2 medium garlic cloves, pressed
  • 6 tablespoons red wine vinegar
  • 3 tablespoons Coconut Aminos
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons dried oregano
  • Freshly ground pepper to taste
  • 1 head of lettuce for the base of the salad

Add green lentils and filtered water to an Instant Pot. Pressure cook 10 minutes and allow pressure to naturally release. For stove top cooking, add the lentils to the water, bring to a boil and turn down to simmer for 40 minutes.

Add cooked green lentils free of any liquid to a large bowl. Add carrots, pepper, onion, parsley and garlic.

Make the dressing in a bowl by combining vinegar, Coconut Aminos, mustard, oregano and black pepper. Whisk or stir well until all ingredients are combined. Pour over salad and stir well.

Serve on a bed of lettuce. This is a great one dish meal.