Sweet Lentil Jalapeño Salad

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Prep Time: 10 min
Cook Time: 30 min
Servings: 6-8

Looking for a salad that packs a punch? Look no further! Our Summer Lentil Salad is high in protein thanks to our lentils and pigeon peas. Some sweet mango and a kick from our Jalapeño Nacho Slices gives this salad the perfect refreshing touch for a light summer meal.

Have leftovers? Toss them into a wrap the next day with avocado. This is the meal that keeps on giving!


Prepare lentils according to package instructions. When lentils are nearly done, add salt and finish cooking — avoid overcooking or lentils will become mushy.

While lentils cook, place pepitas in an oven-safe pan and toast them for 5-7 minutes at 350º. Drain and rinse pigeon peas and set aside.

Once lentils are done, drain and rinse them in cold water for about 3 minutes. Allow lentils to sit and cool down to room temperature.

In a mixing bowl, combine all ingredients and mix well, allowing flavors to blend. Season to taste and serve.



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