Bone Broth Lentil Salad Meal Prep

Ingredients

Ingredients

• 1 cup dry green lentils
• 3 cups bone broth
• 1 large cucumber
• 1 medium red bell pepper
• 1/2 medium red onion
• 1 medium crisp apple
• 1/2 cup fresh parsley leaves
• 1/4 cup olive oil
• 2 tbsp honey
• 1 tbsp dijon mustard
• 2 cloves garlic cloves
• 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup of dry green lentils under cold water and drain.
2. In a medium saucepan, bring 3 cups of bone broth to a boil over medium-high heat.
3. Add the rinsed lentils to the boiling broth, reduce heat to low, cover, and simmer for 20-25 minutes until tender but not mushy; drain excess liquid and let cool slightly.
4. While lentils cook, chop 1 large cucumber, 1 red bell pepper, 1/2 medium red onion, 1 crisp apple, and 1/2 cup fresh parsley leaves.
5. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 minced garlic cloves, juice of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
6. In a large bowl, combine the cooked lentils, chopped vegetables, apple, and parsley.
7. Pour the dressing over the salad and toss gently to combine.
8. Divide into 4 airtight containers for meal prep and refrigerate for up to 4 days.