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SUNDRIED TOMATO AND LENTIL SALAD

COOK TIME:

20 Minutes

SERVES:

2 Servings

TAGS:

VEGAN

INTRODUCTION

As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.

One of the most important things in my healing journey was eating fiber rich, and satiating meals. As someone who works from home, I always found that lunch time would creep up on me, leaving me unprepared and in a pinch. My go to meals typically became some sort of salad with a protein, and whatever vegetables I had in the refrigerator at the time. With that, came this refreshing sundried tomato and lentil salad.

This salad is topped off with some fresh mint that just brings all of the flavors together.

INGREDIENTS 

For the Salad:

  • 1 cup lentils

  • 1 english cucumber

  • 1 small red onion

  • 3/4 cup fresh mint leaves

  • 1/2 cup diced and drained sun-dried tomatoes

For the dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon Mustard

  • 1 clove garlic, pressed

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

INGREDIENT SUBSTITUTIONS 

I don't recommend substituting any of the ingredients for this recipe.

HOW TO MAKE THE DISH

  1. Cook the Lentils: If you are using dried lentils- first combine the lentils in a saucepan with 3 cups of water, and stir to combine. Cook over medium heat, and then reduce to a simmer for about 20-25 minutes. Drain and rinse the lentils in cold water.

  2. Make the dressing: Combine all the ingredients for the dressing into a bowl and stir with a whisk until combined.

  3. Dice the Vegetables: Dice the onion, and cucumbers

  4. Combine and Dress: Add the cooked lentils, cucumber, mint, and sun dried tomatoes to a large bowl. Drizzle evenly with lemon dressing and toss until combined.

FREQUENTLY ASKED QUESTIONS
 

Which ingredients can I substitute?

 I don't recommend substituting any ingredients in this dish.

STORAGE INSTRUCTIONS