Lentil and Cauliflower Dill Salad
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Lentil and Cauliflower Dill Salad
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Healthy lentil recipe with cauliflower and a serious dill flavour punch. A delicious make ahead meal that's a perfect meal prep for a week of lunches.
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Ingredients
- 1 cup dried green lentils (a can of rinsed lentils will also work, just skip the lentils cooking instructions below)
- 1 clove garlic, with skin on
- 1 medium bay leaf (dried or fresh)
- 4 stripes bacon*, sliced into thin pieces (about 1/4" wide)
- 150 grams sliced mushrooms, such as button (white) or cremini (brown)
- 1 small yellow (cooking) onion
- 1 large head of cauliflower, cut up into large floret pieces
- 3 tsp olive oil, divided (1 tsp for lentils and 2 tsp for cauliflower)
- 1/2-1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup chopped fresh dill leaves
- 1/2 lemon juiced
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Notes
- * if you'd like to make this vegetarian or vegan, omit the bacon and cook the mushrooms and onion in a vegetable oil (1-2 tbsp) of your choice.
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