Recipes
Lemony Lentil, Carrot & Zucchini Salad
Uses: lentils, carrot, zucchini, lemon
Ingredients:
- 3/4 cup cooked and cooled lentils
- 1/3 cup shredded carrot
- 1/2 cup diced zucchini
- 1 lemon wedge
- 1 teaspoon oil
Instructions:
- Heat half the oil in a skillet and sauté zucchini for 3 minutes until just tender. Let cool slightly.
- Combine lentils, carrot, and zucchini in a bowl.
- Add lemon juice, remaining oil, oregano, black pepper, and a small amount of salt.
- Toss well and let stand for 5 minutes before serving so the flavors blend.
Good for: A light but satisfying plant-based lunch with bright lemon flavor.
Optional: Add diced avocado or tomato.