Name: Lentil Rainbow Salad
Ingredients: 1 cup lentils (I used French lentils); 1 small piece kombu; 2 tomatoes (diced); 2 carrots (diced); 1 cup frozen edamame; 1 cup corn (fresh or frozen); 10 kalamata olives (pitted and chopped); 2 tbsp. mint (minced); 2 tbsp. lemon juice or almost an entire lemon squeezed; 3 tbsp. olive oil; 1/2 tsp. ground celtic sea salt

Lentil Rainbow Salad

Servings

Ingredients

1 cup lentils I used French lentils
1 small piece kombu
2 tomatoes diced
2 carrots diced
1 cup frozen edamame
1 cup corn fresh or frozen
10 kalamata olives pitted and chopped
2 tbsp. mint minced
2 tbsp. lemon juice or almost an entire lemon squeezed
3 tbsp. olive oil
1/2 tsp. ground celtic sea salt

Servings

Ingredients

1 cup lentils I used French lentils
1 small piece kombu
2 tomatoes diced
2 carrots diced
1 cup frozen edamame
1 cup corn fresh or frozen
10 kalamata olives pitted and chopped
2 tbsp. mint minced
2 tbsp. lemon juice or almost an entire lemon squeezed
3 tbsp. olive oil
1/2 tsp. ground celtic sea salt

Instructions

Let the edamame and corn thaw out. Strain extra water.
Rinse the lentils and put in a pot with 2 cups of water. Bring to a boil and then leave on medium to low heat for about 30 minutes. Add more water if needed. Cook until soft but not overcooked. Let cool.
Add all ingredients to a bowl and mix. Eat at room temperature.

Recipe Notes

Use organic ingredients, if possible.

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Lentil Rainbow Salad