- In a large bowl whisk together lemon zest, juice, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
- Toss in brown rice till just combined.
- Add parsley, red onion, currants and mint. Toss till just combined. Serve with cashews sprinkled over top. Tip: don’t toss cashews into the salad because the nuts will become soggy. If there are any leftovers, covered in the fridge for up to 3 days.
Each 1 ¼ cup (300 mL) serving contains:
465 Calories, 15.6 g Total Fat, 2.4 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol,
267 mg Sodium, 69.6 g Carbohydrate, 9.4 g Fibre, 15.1 g Sugars, 0 g Added Sugars, 15.6 g Protein, 863 mg Potassium
Carbohydrate Choices: 4
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