Sweet Lentil Jalapeño Salad

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Lentil-Jalapeño-Salad-Header
Prep Time: 30 minutes
Cook Time: 1 hour
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!

Ingredients
Method

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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