Lentil Brussels Salad with Tangy Miso Dressing

Ingredients

Lentil-Brussels Salad

• 1 cup Spanish brown lentils

• 2 cups water

• 6 cups Brussels sprouts, shaved or thinly sliced

• 2 large stalks celery, diced

• 1 cup leafy greens, chopped (kale or spinach preferred)

• 1 can green olives, roughly chopped

• 1 cup feta, crumbled

Tangy Miso Dressing

• 1 tbsp miso paste

• 1 tbsp dijon mustard

• juice from 1 lemon, about 2-3 tbsp

• 1 tbsp honey

• 1 tbsp nutritional yeast (optional)

• 1/4 cup extra virgin olive oil

Instructions

1. Combine lentils and water in a sauce pot and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, until the lentils are tender and most of the water is absorbed. Drain and immediately transfer to an ice bath to cool while you chop your vegetables. Alternatively, you can store in the fridge to cool, however, this will take longer.

2. In a jar combine dressing ingredients except olive oil and whisk until combined. Then drizzle in olive oil while whisking until emulsified. Set aside.

3. Combine Brussels, celery, leafy greens, olives, feta, and lentils in a large bowl. Toss to combine.

4. Pour dressing over the salad and serve.

Serves: 4 Time: 35 minutes  Calories: 518 Protein: 23g Carbs: 31g Fat: 28g

MEAL PREP NOTE:

STORAGE: if you are not eating immediately, store the salad and dressing separately so the salad does not get soggy.