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With a springtime twist, these lentils are a superfood powerhouse

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Pulse Ribbon
What happens when you take a couple of go-to wellness MVPs in your pantry—high-fiber, high-protein lentils and quinoa—and sprinkle antioxidant-packed goji berries on top? Garnish it with some gorgeous blooms from your garden, and you have a superfood-charged springtime treat.

Photo: My Whole Food Romance
Photo: My Whole Food Romance

“I’m a little bit in love with this salad,” food blogger Meg Thompson of My Whole Food Romance admits.

“This salad is not only delicious, but it is super nourishing,” says Thompson, a naturopath and a holistic nutritionist. “Full of protein, minerals, healthy fats and fiber, it is a sure-fire crowd pleaser in both taste and content.”

A huge fan of crunch in salads (same!), Thompson added pistachios, almonds, and pine nuts to add some satisfying texture and, of course, healthy fats. And the salad dressing includes toasted cumin seeds, an Ayurvedic favorite for boosting digestive fire.

Another gut health fave for the whole foods blogger? Lentils, as in this recipe, and other pulses, like chickpeas, beans, and dry peas.

“Chickpeas are on high rotation in our house,” she says. “I love their nutty, wholesome flavor and use them in anything from curries, soups and roasted with spices for a snack.” Three (plant-based protein) cheers to that.

Lentil and Quinoa Salad with All the Trimmings

1 cup cooked quinoa (or farro, freekeh, or brown rice)
1/2 cup cooked du puy lentils
1/4 cup shelled pistachios
1/2 cup almonds, chopped
1/4 cup pine nuts
1 Tbsp capers
1/4 cup dried goji berries or fresh pomegranate arils
4 Tbsp fresh parsley, torn
1 Tbsp lemon juice
1 Tbsp olive oil
1/4 tsp sea salt

1/4 cup plain yogurt
1/2 tsp cumin seeds, lightly toasted and crushed
1/2 Tbsp honey

Combine dressing ingredients and set aside. Lightly toast the pistachios, almonds and pine nuts. Place all salad ingredients in a bowl and stir to combine.

Spoon over half the dressing and gently mix through. Drizzle the rest of the dressing over the top and serve.

For more recipes with lentils and other pulses, visit