Lentil Salad
Spiritual Nutrition:
🤍 White (Corwn): Mint — cools the mind, sharpens perception
💜 Indigo (Third Eye): Red onion — clears energetic noise, opens perception
💚 Green (Heart): Parsley — cleanses, revitalizes, opens the emotional body
💛 Yellow (Solar Plexus): Lemon — solar clarity, zest for life
🧡 Orange (Sacral): Carrot + maple — sweet expression, vibrancy, and emotional nourishment
❤️ Red (Root): Lentils + bone broth — grounding plant protein, mineral density, blood-building, core nourishment, gut healing, and sacral-root restoration
Nourishment Notes
This salad is one of my not-so-secret weapons.
It’s full of flavor, easy to make ahead, and makes me feel grounded and bright at the same time.
I bring it to dinner parties when I want to feel good no matter what else is on the table. It’s got herbs, protein, and color—and it always gets compliments.
I usually serve it next to spaghetti (odd, I know—but it works). It’s also lovely with grilled fish or chicken. The ingredient amounts are vague on purpose—I want you to make it intuitively, adding what makes your body say yes.
The goat feta gives it a creamy finish, the lemon keeps it alive, and the broth-cooked lentils ground it all in nourishment. This is the kind of salad that doesn’t just sit on the side of the plate—it supports you.
I love serving it alongside my Might Make It For Christmas Dinner Short Rib Ragù
Serves: 6 friends as a side
Cook Time: 25 minutes
Ingredients
The Salad:
Dry Lentils – 1 cup (French green or black for structure + mineral content)
Quality Bone Broth – 3 cups
Red Onion – handful, diced
Local Goat Feta – 1 block (not pre-crumbled; crumble by hand)
Local Carrot – handful, diced
Cherry Tomatoes – handful, halved
Flat Leaf Parsley – handful, chopped
Fresh Mint – handful, chopped
Garlic – 1 clove, minced
The Dressing:
Lemon Juice + Zest – from 1 whole lemon
Cold Pressed Extra Virgin Olive Oil – generous pour
Local Maple Syrup – light drizzle
Grey Poupon Mustard – 1 tsp
Sea Salt + Cracked Pepper – to taste
Method
Cook the lentils in the bone broth according to package instructions until tender but not mushy—around 20 minutes. Drain and rinse under cool water, then place them in the fridge to chill. Meanwhile, dice and prep the vegetables and herbs, placing them into a large mixing bowl. Crumble your goat feta over the top. In a small glass jar, combine lemon juice, zest, olive oil, maple syrup, mustard (if using), salt, and pepper. Shake well and taste—adjust to your liking. Once the lentils are cold, add them to the mixing bowl, pour the dressing over everything, and gently toss. Let it sit in the fridge until ready to serve so the flavors can meld.
Share your version with me!
Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
