Exotic African-Inspired Vegan Lentil Salad

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Subtitle: A Budget-Friendly, Fermented, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Delight!
Description: This vibrant and flavorful vegan lentil salad takes inspiration from various African countries, including Ethiopia, Morocco, and Egypt. It’s perfect for mealtime, potlucks, picnics, or simply as a quick and easy snack!

Ingredients:

* 1 cup green lentils, rinsed and drained (mung beans can also be used)
* 1/2 cup cooked brown rice or quinoa, chilled (optional)
* 1 small onion, chopped
* 1 red bell pepper, cored and sliced
* 1/2 sweet yellow bell pepper, sliced
* 1 medium tomato, diced
* 1/4 cup chopped cucumber
* 1/2 avocado, cubed (optional)
* 1 tbsp lemon juice
* 1/4 cup unsweetened apple sauce
* 1 clove garlic, minced
* 1/2 tsp ground cumin
* 1/4 tsp paprika
* 1/4 tsp cayenne pepper (more to taste)
* Salt and black pepper, to taste
* 1/4 cup chopped fresh parsley
* Optional: 1/4 cup slivered almonds or sunflower seeds for garnish

Directions:

1. In a large bowl, combine the lentils, brown rice or quinoa, onion, red and yellow bell peppers, tomatoes, cucumber, avocado (if using), lemon juice, apple sauce, garlic, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well.

2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature. Garnish with chopped parsley and optional slivered almonds or sunflower seeds if desired. Enjoy!

Note: The nutrition facts provided are an estimate based on my calculations. They may vary depending on your specific ingredient choices and portion sizes.