This French Green Lentil Detox Salad is packed full of detoxifying ingredients like beets, cabbage, and parsley. It’s a great way to renew and rejuvenate your body naturally.
Forget your standard salad and kick it up with color and plant-based protein. Aside from being fun, this salad has another benefit in that it offers naturally detoxifying ingredients, such as:
Lentils are packed with fiber, protein, and minerals. French lentils are a blood-sugar-stabilizing and heart-healthy energy source. In this recipe, I used Farmer Direct Co-op‘s lentils. I love that they’re all organic, fair deal, and farmer-owned!
Cabbage is filled with vitamin k, vitamin c, and manganese. It is also a cholesterol-lowering, digestion-friendly vegetable.
Beets are a high-antioxidant vegetable that contains a number of nutrients that have been shown to be cleansing and detoxifying.
Parsley is an excellent source of flavonoid antioxidants. The leaf helps improve digestion and acts as a natural diuretic to help to relieve bloating. For the ladies, parsley has antibacterial properties and may help fight urinary tract infections. Translation: it’s good for you lady parts.
I used my Asian inspired recipe for eggplant “bacon” to top this salad. By finishing it off under broil, I crisped it up more to give it a crouton-like crunch. (Watch it VERY closely on under the broiler!)
The salad was a great make-ahead lunch. I loved the stay-power the lentils gave it and the fact that this giant bowl didn’t make me crash.
Lemon-olive oil vinaigrette gave it a bright taste, and the citrus was delish with the beets. The dressing is calcium-rich thanks to tahini, and it contains lemon, which is known for its cleansing properties within the body.
Those beets were both Vegas’s and my favorite part. It was my first time roasting my own and let me tell you it makes a HUGE difference. The earthy, slightly sweet flavor was unlike any other I’ve had. Some good advice for roasting them yourself: cook until you think it’s done, and then cook for 30 more mins.
Top it with some nutritional yeast and you’ve got a colorful, unexpectedly hearty salad!
Green and Red Beet Salad with Lentils
- 1 T olive oil
- 1/2 T fresh lemon juice
- 1/2 tsp dried oregano
- 2 drops liquid stevia (I used lemon stevia)
- 1/2 C red onion, chopped
- 2 C sliced red cabbage
- 1 C French green lentils, cooked
- 1 small beet, roasted and cubed*
- 2 C spinach, rough chopped
- 1/4 C parsley, chopped
- Sea salt and pepper, to taste
- Eggplant Bacon
In a small bowl, whisk together oil, lemon juice, oregano, and stevia. Taste and season with salt and pepper as needed. Set aside.
In a large pan, sauté onion until tender. Add cabbage and the dressing you made earlier. Toss and cook until cabbage is just softened. Add pre-cooked lentils, beet, spinach, and parsley. Stir to combine and cook just until spinach is beginning to wilt.
Divide onto plates, top with "bacon" and enjoy!
I like to roast my own beets. To do this, preheat oven to 400. Wash stemmed beets thoroughly and wrap in foil. Place in oven and cook 45-60 mins (this will vary based on size). Check for doneness by pressing on the sides – there should be a some give, but they’ll still be firm. To verify doneness, stab with a fork. It should go through the beet easily.
|Amount Per Serving||As Served|
|Calories 427kcal Calories from fat 33|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Dietary Fiber 15g||60%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Remember when I said I was hosting a 21 day jump start? We’re about to kick it off!!! This is one of the recipes in the cookbook I created for it. If you’re interested, click here to fill out a quick form. I’ll get to back to you ASAP with details.
Do you ever make “alternative” salads?
What is your favorite way to detox?