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Food 52’s Healthiest: Lemony Lentil Salad


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
(Photo: Nicole Cooks for Food52.com)

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

This recipe deserves a gold medal for its low-cal and high-protein ingredient profile. With vitamin C and folate galore from the lentils and cauliflower, you’ll be feeling strong enough to start training for 2016 summer Olympics. Well, maybe.

Lemony Lentil Salad
Serves 4

(Photo: Nicole Cooks for Food52.com)

Ingredients:
1 head cauliflower, cut into florets
1 cup green lentils
1 cup couscous
juice of 1 lemon
1 large garlic clove, minced
honey
3/4 cups extra-virgin olive oil (for dressing), plus some to toss with the cauliflower
1/4 cup chopped parsley
feta cheese, for sprinkling

Directions:
1. Toss cauliflower with some extra-virgin olive oil, salt and pepper until well coated. Roast in a 425 degree oven for 30-35 minutes, or until golden brown and caramelized.

2. While the cauliflower roasts, make the lentils. Bring 2 cups water to a boil and add lentils. Boil until cooked through, about 30 minutes. (Check the package instructions and test as you go; cooking times will vary.) Drain any remaining water and place in a large bowl.

3. In the same pot, bring couscous and 1 cup water to a boil. Immediately remove from heat, cover, and let sit 10 minutes. Fluff with a fork and add to bowl, along with the cauliflower and parsley.

4. In a small bowl, whisk lemon juice, garlic, salt, pepper and a drizzle of honey. Slowly whisk in oil until emulsified. Taste for seasonings. Pour over the salad and toss to combine. Serve warm sprinkled with feta.

More healthy recipes from Food52.com

Tropical salad with Sriracha
Bayaldi

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