SUMMER-TIME LENTIL SALAD

When the living is easy and the potluck picnics are underway, I always bring one of my signature salads.  A little marketing while socializing?  It's the only way.  With the next LK5 "Love your body" Summer Cleanse coming up in a few weeks, this salad has been on my mind.  Everyone loves it, on or off the cleanse,  and I love the variations it offers.  Recently I used basil and cilantro  as the main herbal ingredients, and I think each and every person who ate it, asked for the recipe.  Wanna be that person at your next potluck? Make this!

INGREDIENTS

1 cup green french lentils

2-3 cups veggie broth or water

1/2 teaspoon sea salt

2 green onions, chopped

1/2 cup chopped cilantro leaves and stems

1/4 cup chopped mint or basil leaves

2 cloves garlic, minced

1/4 cup dried cranberries

1/2 cup chopped pecans or walnuts

1 large bunch of arugula, watercress or spinach, or all three mixed.

Juice from 1 lime

1/4 cup olive oil

½ teaspoon ground cumin

1 pinch turmeric

½ avocado, sliced lengthwise

PREPARATION

In a medium saucepan, sauté 1 garlic clove with 1 tablespoon of olive oil on medium heat for about 1 minute.  Add lentils and toss them until well coated, about 1 minute.  Add broth and sea salt.  Bring lentils to a boil, reduce heat and simmer for about 25 minutes or until they have reached desired tenderness.  Drain and chill for about an hour (lentils can be made a day ahead). 

While lentils are cooking, chop herbs and wash greens.  Once lentils have cooled, toss herbs, green onions and lentils with dressing and serve over a bed of greens with sliced avocado. 

DRESSING:

In a food processor, add lime juice, 1 garlic clove, remaining olive oil, turmeric and cumin.  Blend for 1 minute.

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SHOPPING LIST:

green french lentils, veggie broth, green onions, chopped, cilantro,  mint or basil leaves, garlic, dried cranberries, pecans or walnuts, arugula, watercress or spinach, lime, olive oil, ground cumin, turmeric, avocado.

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