I decided to try going vegan for a week. I’m on day 4. So far, it’s actually much easier than I imagined. I’ve already noticed my digestion has improved dramatically and I have also noticed less food cravings. The one thing about any healthy eating program – you have to get used to cooking a lot more. Plus, meal prepping takes the guess work out of what you’re going to eat each day, so you’re a lot more likely to stay on track.
I found this cilantro lime lentil salad recipe and decided it would make a great weekday meal for my new vegan plan. I am, in no way, advocating a vegan lifestyle. Personally, I love cheese and some meats, so I don’t think I’ll be vegan for very long. There are many websites dedicated to vegan lifestyles, so I don’t want to come off as any sort of expert – I definitely am not. However, even for this novice vegan attempt, what I do want to say is that this lentil salad recipe is great for any type of eater. If you like cilantro and lime, you will love this recipe.
This lentil salad makes a great side dish paired with your main meat dish. It would also be great as it’s own lunch paired with some fresh fruit. It would actually be a great Thanksgiving side dish because it would add a lot of flavors and be an unexpected addition to your holiday spread.
If you’re looking for other healthy recipes, click here for some of my favorite vegetarian recipes.
Cilantro Lime Lentil Salad Recipe
4 Cups Lentils (I used canned, but you can use dried)
4 Shredded Carrots (I used rainbow carrots for fun color)
1 Cup Cilantro
2 Tablespoons Sesame Oil (can use olive if you don’t like sesame)
1/2 Cup lime Juice (I used 3 full limes)
Bragg Liquid Amino, to taste (I used 2 Tbsp)
Salt and Pepper, to taste
If you are using dried lentils, cook to package instructions. Once cooled, grate four carrots. You can grate by hand or use a food processor or blender to grind them up. Clean and chop cilantro and juice 3-4 limes until you have 1/2 cup. Combine all ingredients and mix. Add additional Bragg liquid amino and salt and pepper to taste. Keep in the refrigerator for several days in an airtight container.