Vegan Lentil Salad

Ingredients

2 cups
dried lentils (rinsed)
1 tablespoon
coconut oil
1 teaspoon
salt
2 teaspoons
apple cider vinegar
2
carrots (diced)
1 cup
diced jicama
1 box
cherry tomatoes (halved)
1 cup
chopped fresh herbs (such as parsley, chives, dill, cilantro)
1
lemon (juiced)
 
olive oil (3x the amount of lemon juice)
1 teaspoon
honey
 
salt and pepper to taste
Yields:
Servings

Instructions

Rinse the lentils. Place in a pot with the coconut oil, vinegar, salt and water to cover lentils plus one inch. Cook the lentils until they are al dente. In a pressure cooker, it's 1 minute at 15 PSI.

Combine the cooked lentils with the chopped vegetables and herbs.

For the dressing, whisk together the lemon juice, olive oil, honey and salt and pepper. Combine dressing and lentil mixture and serve at room temperature.