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.

Sylvia Fountaine
Source:, October 2017


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; protein 16.6g 33% DV; carbohydrates 53.9g 17% DV; exchange other carbs 3.5; dietary fiber 14g 56% DV; sugars 9g; fat 10.1g 16% DV; saturated fat 1.7g 9% DV; vitamin a iu 5999.4IU 120% DV; vitamin c 68.4mg 114% DV; folate 291.7mcg 73% DV; calcium 76.7mg 8% DV; iron 6.2mg 35% DV; magnesium 149.6mg 53% DV; potassium 941mg 26% DV; sodium 139.1mg 6% DV; thiamin 0.4mg 37% DV.

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