Lentil & Gemelli Salad

with a Creamy Cashew Goddess Dressing, Tomatoes & Arugula

Easy | 30 min

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Contains: Cashews, Mustard, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts, and other sources of Gluten.

What We'll Send

Gem Tomatoes
Fresh Basil
Dill Fresh
Nutritional Yeast
Red Onion Diced 3/8"
Dijon Mustard
Canned Brown Lentils
Cashew Sauce
Cashew Butter, Apple Cider Vinegar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 871
Fat 41g
Protein 29g
Carbohydrates 109g

Cooking Directions


Cook Pasta
- Bring a large pot of 2-1/2 litres salted water to a boil.
- Add gemelli pasta and cook for 10-13 minutes, or until al dente.
- Drain pasta through a fine mesh sieve and rinse under cold water until chilled.


Prepare Ingredients
- Wash tomatoes, basil, dill, lemon, and arugula.
- Zest lemon and slice in half.
- Cut tomatoes in half.
- Pick and chop basil and dill leaves.
- Cut avocado in half, remove pit, and cut into ¼ inch slices.
- Rinse and drain lentils in a fine mesh sieve.


Prepare Dressing
- In a large mixing bowl, vigorously whisk cashew sauce, garlic, nutritional yeast, Dijon mustard, lemon zest, half of the lemon juice, and 2 tbsp. olive oil until creamy.
- Add basil, dill, lentils, tomatoes, and red onion to mixing bowl. Mix well.


Assemble Pasta Salad
- When pasta from Step 1 is chilled and drained, add to same mixing bowl.
- Season pasta salad to taste with salt and pepper.
- Gently stir arugula into salad.


-Divide pasta salad into large serving bowls.
-Top with sliced avocado.
-Season lightly with salt to taste.
-Squeeze with remaining lemon juice to taste if desired.

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