Lentil Salad

Lentils contribute protein, fiber, and vitamin B6 to this hearty dish, making it both satisfying and energizing. The red cabbage, red wine vinegar, and leeks add a host of healthful benefits: anthocyanins, indoles, isothiocyanates, sulfur compounds, and resveratrol. You can also serve this delicious salad as a main course.

SERVES 2

1. Place the lentils in a pot of boiling water and cook until al dente, about 20 minutes. They shouldn’t be crunchy, but they shouldn’t be too soft, either. Drain and set aside.
2. Heat 1 Tbs. of the olive oil in a small skillet over medium-high heat. Sauté the leek until opaque and soft, about 5–10 minutes.
3. To make the vinaigrette, place the remaining 4 Tbs. olive oil, red wine vinegar, mustard, shallot, salt, and pepper in a container with a tight-fitting lid. Shake well.
4. In a large bowl, combine the lentils, leek, cabbage, peppers, celery, and cucumber. Add half the vinaigrette and toss well. The salad will be slightly warm.
5. To serve, arrange over red cabbage or lettuce leaves with the remaining vinaigrette on the side.

FoodTrients
Carotenoids
Fiber
Indoles
Isothiocyanates
Oleocanthal
Resveratrol
Sulfur compounds
Vitamin C

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Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and FoodTrients.com. foodtrients.com