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Yields 3 cups
Not paleo due to:
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Place the lentils into a pot and cover with a couple of inches of water.
Cover, bring to a boil, and simmer until tender, about 20 minutes.
While the lentils cook, prepare the remaining ingredients.
Halve the tomatoes and thinly slice the basil.
Combine the tomatoes, basil, nutritional yeast, and balsamic vinegar in a large mixing bowl. Add a dash each of salt and pepper.
When the lentils are tender, but not falling apart, they are ready.
Drain the lentils and rinse under cold water until completely cool. This will stop the cooking process so that they don't over cook.
Add the lentils to the mixing bowl with the tomatoes and basil mix. Stir well to combine.
Enjoy a room temperature.
If you can't find white lentils, you can substitute with short-grain brown rice, green lentils, or even quinoa.
This recipe has the following nutrient totals:
Protein 8.63 g
Carbohydrates 20.7 g
Iron 1.94 mg
Fiber 4.46 g
Calcium 15.9 mg
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