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Broccoli Confetti Lentil Salad

Servings 4 people

Ingredients

  • 1 cup black lentils beluga
  • 2 tsp grapeseed or avocado oil
  • 1 cup chopped onion
  • 2 garlic cloves peeled and chopped
  • 1 large head broccoli florets finely chopped
  • Juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/2 tsp dried red pepper flakes
  • 1 cup sliced roasted red pepper
  • 1/2 cup chopped dill
  • 2 Tbsp capers
  • 1/4 cup Pumpkin seeds

Instructions

  • In medium-sized saucepan, place lentils, 4 cups water, and a couple pinches of salt, if desired. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not mushy, about 20 minutes. Drain well.
  • In large skillet, heat oil over medium. Add onion and heat until softened and beginning to darken. Stir in garlic and heat for 30 seconds. Add broccoli and heat, stirring a couple of times, for 5 minutes. Pour in 2/3 cup water; cover and heat until broccoli is bright green and liquid has absorbed, about 3 minutes. Stir in lentils, lemon juice, salt, and red pepper flakes; heat for 1 minute. Stir in roasted red pepper, dill, and capers.
  • Serve topped with pumpkin seeds.

Notes

Per serving: 321 calories; 20 g protein; 8 g total fat (1 g sat. fat); 48 g total carbohydrates (7 g sugars, 20 g fiber); 479 mg sodium