Lentils are my go-to food for plant protein. They are rich in protein, dietary fiber, complex carbohydrates, and essential micronutrients such as iron, zinc, and vitamin B complex. I add them into so many of my soups and salads because they’re such a delicious boost that will keep me full. Add lentils when you’re looking for extra plant-based protein – your gut will thank you!
2 head of red leaf lettuce
2 cups of radicchio, sliced
1 cup green lentils
1 1/4 cup shiitake mushrooms
3 1/2 cup butternut squash, cubed
4 T roasted sprouted pumpkin seeds
Sherry Rosemary Vinaigrette
3 T sherry vinaigrette
2 T dijon mustard
2 T maple syrup
6 T olive oil
1 sprig of fresh rosemary, chopped
Salt and pepper to taste
Preheat your oven to 325 degrees.
Soak the red leaf lettuce in ice water for 15-20 mins then spin dry. Slice your radicchio and set to the side.
Add the lentils to boiling water for 25 mins or until tender. Drain and spread out on a sheet tray to cool down.
Slice your shiitake mushrooms and pan roast with olive oil until golden brown.
Cut and peel the butternut squash into medium diced cubes and pan roast until golden brown. Season with salt and pepper.
Add your pumpkin seeds to the oven and roast for 5-10 minutes until golden brown
combine the sherry vinaigrette, dijon mustard, maple syrup, olive oil, rosemary, salt and pepper to taste. Use a whisk to combine all the ingredients together.
Assemble your salad in this order: lettuce, radicchio, lentils, shiitake mushrooms, butternut squash, and roasted pumpkin seeds. Serve with the dressing on the side. Enjoy!