Green Lentil Edamame Salad with Spiced Lemon Dressing

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: LENTILS:

1 cup dry green lentils, rinsed

pinch sea salt

subheading: SPICED LEMON DRESSING:

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¼ teaspoon ground chilies

¼ teaspoon ground black pepper

⅓ cup avocado oil

1 teaspoon lemon zest (plus extra)

¼ cup lemon juice

1 tablespoon maple syrup

1 teaspoon vegan Worcestershire sauce

sea salt, to taste

subheading: EDAMAME & ASSEMBLY:

2 cups shelled frozen edamame, thawed

1 small red onion, small dice

½ cup flat leaf parsley, chopped (plus extra)

sea salt and ground black pepper, to taste

¼ cup toasted sliced almonds

subheading: Notes:

You can substitute French, brown or black beluga lentils here. All will have slightly different cooking times, so just double check the package before proceeding here and adjust as necessary!

You can use toasted pumpkin or sunflower seeds instead of toasted almonds to make this salad nut-free.

Worcestershire sauce contains wheat. Substitute Tamari to keep this gluten-free.

This salad keeps up to 5 days in the fridge! I recommend adding the almonds to each serving if you’re doing it this way, just to preserve the crunch.

Directions at thefirstmess.com

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