This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department. Source:, October 2017

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.

  • Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.


Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

361 calories; 10.1 g total fat; 1.7 g saturated fat; 139 mg sodium. 941 mg potassium; 53.9 g carbohydrates; 14 g fiber; 9 g sugar; 16.6 g protein; 5999 IU vitamin a iu; 68 mg vitamin c; 292 mcg folate; 77 mg calcium; 6 mg iron; 150 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
This was flavorless but very filling. Read More
Rating: 5 stars
Added sweet potatoes and did a maple tahini dressing instead to make it more seasonal. Will make again! Read More