High-Protein Vegan Lentil Salad Jars

Budget-Friendly Ingredients

Optional: Preheat oven 425ºF. Transfer lentils to large rimmed nonstick baking sheet. Add generous dash salt, paprika, garlic powder, and drizzle olive oil. Toss until coated. Roast 15 minutes, or until crispy, tossing halfway.

The lentils will become golden brown and crispy on the outside. They are very versatile and a great way to add vegan protein to any meal. Add them to grain bowls, pasta, salads, or even roasted veggies.

Make the dressing while the lentils and farro are cooking. Add olive oil, lemon juice and zest, garlic, maple syrup, Dijon mustard, and minced garlic to a medium bowl. Use a garlic press for best results. Add salt and pepper, and adjust maple syrup, to taste.

Fill the jars: Place 3 (32-ounce) Mason jars in a row. To each jar, add 4 tablespoons dressing, 1 cup chopped cucumber, ¾ cup bell pepper, ½ cup red onion, ⅓ cup celery, 1 cup lentils, ¾ cup farro (or 1 ⅓ cups quinoa), ⅓ cup peanuts, and ⅓ cup parsley. 1 to 2 servings/jar.

Or skip the jars and combine the salad and dressing in a large bowl instead. Refrigerate up to 5 days.

Try this Kale Chickpea Cranberry Salad Jar with 35 grams protein! Full Recipe: CookingForPeanuts.com