Lentil Veggie Salad

Name: Lentil Veggie Salad
Prep time: 60 min
Yield: 10
Cuisine: Unknown
Ingredients: 2 cups brown lentils; 5 cups water; ⅓ cups olive oil; ⅓ cups apple cider vinegar; 1 ½ tablespoons stone-ground mustard; 2 whole garlic cloves, minced; 2 teaspoons salt; 1 teaspoon black pepper; 2 whole cucumbers, diced; 2 whole red onions, diced; 2 whole red bell peppers, diced; 4 whole celery stalks, diced; 1 cup raisins; 1 cup almonds, chopped; 5 cups arugula

Prep Time: 60 minutes

Yield: 10

Ingredients

2 cups brown lentils
5 cups water
⅓ cups olive oil
⅓ cups apple cider vinegar
1 ½ tablespoons stone-ground mustard
2 whole garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
2 whole cucumbers, diced
2 whole red onions, diced
2 whole red bell peppers, diced
4 whole celery stalks, diced
1 cup raisins
1 cup almonds, chopped
5 cups arugula

Instructions

Add lentils and water into large pot.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Remove from heat, drain excess liquid, and rinse with cold water.
In a large bowl, combine the liquids, salt, and black pepper and mix thoroughly.
Add the diced veggies, raisins, and almonds and mix thoroughly.
In your meal prep containers, evenly portion out the lentils into each container.
On top of the lentils, evenly portion out the diced veggie salad into each container.
Lastly, top each container with arugula.

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