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“As a recent convert to the GAPS diet, I needed a healthy lunch that staved off hunger. I love the blend of flavors in this, it's a great way to get a variety of vegetables in one crunchy bite!”
READY IN:
15mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • For the Salad
  • 2 12 cups steamed lentils, they should be cold (I use 1 Trader Joe's pre-cooked lentils packaged)
  • 1 large carrot
  • 12 onion (I used white, but I think red would be great as well)
  • 1 -2 garlic clove (be wary of adding more, the garlic is much stronger when not cooked)
  • 1 small zucchini
  • 13 cucumber (large cucumber, to taste, really)
  • 1 small yellow squash
  • For the Dressing
  • 1 large lemon
  • 12 cup olive oil
  • 14 teaspoon cumin
  • 14 teaspoon thyme
  • 1 teaspoon salt
  • parsley (optional)
  • pepper

Directions

  1. Mince garlic.
  2. Finely dice all vegetables. (I used one of those hand-held vegetable choppers) The smaller the pieces the better because you want all vegetables in each bite!
  3. Put Garlic, Vegetables and Lentils in a large bowl and toss.
  4. Whisk together dressing ingredients.
  5. Stir in the dressing. (I make enough of the dressing so it flavors the lettuce as well).
  6. Serve on bed of mixed greens.

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