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 green lentils dried, or canned rinsed lentils as alternative
- 1 clove garlic with skin on
- 1 medium bay leaf dried or fresh
- 4 tripes Bacon sliced into thin pieces about 1/4 inch wide
- 150 grams white mushrooms sliced, or cremini mushrooms as alternative
- 1 small yellow onion
- 1 large cauliflower head, cut into large floret pieces
- 3 tsp olive oil divided (1 tsp for lentils, 2 tsp for cauliflower
- 1/2-1 tsp kosher salt
- 1/2 tsp black pepper ground
- 1/4 cup dill chopped fresh leaves
- 1/2 lemon juiced
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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