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Lentil Gazpacho Salad

A twist on Gazpacho Soup that you eat with a fork!

Lentil Gazpacho Salad-0012

Buy sprouted lentils. They’re worth the few extra $$.

This salad is bursting with color and crunch. Coated in a tangy sauce, you can’t help but turn this salad into your meal!

Cook 1 1/2 cups dry sprouted green lentils in 6 cups water for about 20 minutes until al dente. Don’t overcook. Drain and allow to cool.

Combine all ingredients and refrigerate 2-3 hours before serving.

SLICE & DICE
Cucumber
Red pepper
Yellow pepper
Red onion
Carrots
Avocado
1 tsp salt
1 tsp ground pepper
ADD INS
Cooked lentils
Can garbanzo beans (rinsed)
Lightly salted cashews, chopped (add right before serving)
SAUCE
Juice of 1 lime
2 tsp fresh grated ginger
3 T light Tamari Sauce
1 T honey
1 T sesame oil
1/4 cup basil flavored olive oil (or add 1 tsp dried basil)
3 T red wine vinegar
1 tsp ground pepper (optional)

Lentil Gazpacho Salad-0019

Serve with whole grain crackers at a summer party!

Serve with whole grain crackers at a summer party!

Never think a salad has to be made with lettuce or pasta (or potatoes!). Combine fresh ingredients from your garden or a farmer’s market, add in legumes, chill and enjoy!

"Stop wearing your wishbone where your backbone ought to be." Elizabeth Gilbert-Eat, Pray, Love

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