Brown Lentil Salad with Bell Pepper and Avocado
Prep time
Cook time
Total time
Brown Lentil Salad with Bell Pepper and Avocado
Recipe type: Lunch
Cuisine: Vegan
Serves: 4 servings
For the lentils
  • 1 cup brown lentils
  • 1 tbsp fennel seeds
  • 2 cups water
For the salad
  • 1 large green bell pepper (diced)
  • 1 large red bell pepper (diced)
  • 1 large yellow bell pepper (diced)
For the dressing
  • 2 tbsps apple cider vinegar
  • 1 avocado (mashed)
  • 1 tsp black pepper (ground)
  • 1⁄4 cup crushed almonds (roasted)
  • 1 tsp olive oil
  • 3 tbsps raisins (thinly chopped)
  • 2 tsps sea salt
  • 1 small yellow onion (thinly sliced)
  1. Use a big pot and boil the lentils in the water until soft for about 30 min.
  2. Preheat a skillet and add the olive oil, fry the onion for about 2-4 minutes until soft and golden brown.
  3. Use a medium size bowl and mix all the ingredients for the dressing.
  4. Use a big bowl to mix all the ingredients with the dressing, adjust taste before serving.
Nutritional Info
Serving size: 4 Calories: 378 Fat: 10g Saturated fat: 1g Carbohydrates: 55g Sugar: 13g Sodium: 1182.08mg Fiber: 12g Protein: 16g Cholesterol: 0mg
Recipe by at