Recipe of the Month

March 2017: Lentil Salad with Persian Twist

This quick, vegan salad made with lentils, fresh diced vegetables, and a simple vinaigrette is loaded with protein and fiber, and perfect for lunch! What a great way to step in to spring!

Prep: 15 min | Ready In: 30 min


  • 1 (15 ounce) can organic lentils, drained and rinsed
  • 1 red onion, diced
  • 2 tomatoes, diced
  • 2 small cucumbers, diced


  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • Salt and ground black pepper, to taste


Combine lentils, onion, tomatoes, and cucumbers together in a medium/large bowl. Whisk all ingredients for dressing together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes. Enjoy!