We find that people have the most success during the Clean Program when they include plenty of whole food protein and fiber. This is the perfect salad to help you do just that. Use it as a base for leftover chicken or salmon or as a wonderful vegan source of protein and iron.
Prep time: 20 minutes
Cooking time: 45 minutes
1.5 cups French or green lentils
2 medium carrots (about 2 cups)
1 fennel bulb (about 1 cup)
1 medium-sized zucchini (about 2 cups chopped)
2 tablespoons freshly chopped oregano
2 tablespoons freshly chopped thyme
2 tablespoons olive oil
sea salt, to taste
Place the lentils in a pot with 4.5 cups of water. Bring to a boil then lower the heat, cover, and simmer until the lentils are tender. If any extra water remains, drain well. Spread the lentils on a baking dish and place in the fridge to cool down.
While the lentils cook, prep your vegetables. Cut the carrots and fennel a bit smaller then the zucchini so that they cook at the same rate.
Strip the herbs from the stalks then give them a rough chop.
While the lentils cool, cook the vegetables in olive oil over medium heat in a large skillet. Stir occasionally, cook just until soft, about 3-4 minutes. Remove from the heat and let cool.
Place the lentils in a large bowl and toss with the cooled vegetables. Stir in the herbs and season with salt. Allow the flavors to meld together, so let sit 15 minutes before serving.
Enjoy with leftover chicken or salmon.
Recipe by Frank Giglio
Photography by Lynn Karlin