Lentils are a great source of fiber, protein, folate, and iron, in addition to other vitamins and minerals. And now that lentils can be found in canned form, you can even skip cooking them and whip up this super-healthy salad in no time.

 

2 cans lentils (or 2-3 cups cooked lentils or green lentils)

1 diced red, yellow, or orange bell pepper

¼ cup diced red onion

½ cup diced carrot

½ cup diced celery

½ cup chopped walnuts

½ cup diced pasteurized, packaged mozzarella

3 tblspns chopped fresh parsley, basil, and/or oregano

¼ cup olive oil

¼ cup red wine vinegar

Salt and pepper to taste

 

Mix and eat! This recipe makes about 6 cups and can be made in advance and kept in the fridge for several hours or overnight, which will help the flavors meld. Omit any veggies you don’t like and add in diced tomatoes, cucumbers, radishes, etc. If you are NOT pregnant, and do not need to avoid soft cheeses due to the possibility of listeria, you can use feta instead of mozzarella.

 

[Claire Caprioli is a mom, writer, and avid cook.]