Healthy Vegan Recipe: Lentil-Mint Summer Salad

By Laurie Borenstein

With the intense Heat this summer, we’ve been on the lookout for quick, light summer-time meals that are fresh, fun and filling! Try out this delicious Lentil-Mint Summer Salad for dinner tonight! It’s full of protein, iron and essential vitamins and minerals, and stays really well for a couple days in the fridge, so make extra to pack for lunch!

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Vegan Lentil-Mint Summer Salad Recipe

1 package of steamed shrink wrap lentils – 1lb or 2 and 1/2 cups of cooked lentils (cook according to package directions)
1 cup bell peppers (red, yellow & green), chopped
1 bunch of mint (about 1/4 cup), chopped finely

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1/2 red onion, diced
Juice of one lemon (or juice of one small lemon, and one small lime)
3 Tablespoons of olive oil
Cracked pepper, to taste
Cracked sea salt, to taste

Mix all ingredients together in a bowl, add salt and pepper to taste, toss & serve!

For more variation, you can also add finely chopped tomatoes and cucumber or any other of your favorite raw veggies! Or, for the non-vegans out there, add crumbled feta or even chopped, grilled chicken.

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