Serves 4
A beautiful vegan, low carb dish of marinated lentils, served with fresh vegetables.
Calories: 217 kcal
Carbs: 19g
Fat: 13g
Protein: 9g
INGREDIENTS
1 cup green/ brown lentils
1- 1/2 to 2 cups water
1 Lemon, squeezed
3 garlic cloves, crushed
1 Tsp Cumin
1/4 Tsp chilli powder
Pinch of salt
1 cup fresh baby salad leaves
4-6 cherry tomatoes, sliced
1/2 large avocado, sliced
A few sprigs of fresh mint
1 beetroot, pre-boiled & sliced
1 shallot, finely sliced
4 little radishes, sliced
Drizzle of olive oil
INSTRUCTIONS
Rinse the lentils under cold water. Check to see that the lentils are clean and have no residue of little stones or debris.
In a medium saucepan, over a medium- high heat- cook the lentils & water on a slow simmer. Cook until the lentils are tender (10-15 minutes).
Meanwhile, prepare your garnish vegetables.
Once cooked, the lentils should have soaked up most of the water. If there is still plenty of water, remove the excess, reserving a little.
Add the lemon juice, garlic and spices to the saucepan & mix well.
Serve warm with the crisp vegetables.
ASSEMBLY
To a medium bowl, add a few spoonfuls of the marinated warm lentil mixture.
Layer the vegetables of your choice (the vegetables listed are just a guide- you can add anything you like).
Finish with a pinch of sea salt & a drizzle of olive oil. Enjoy!
Dedicated to Jihan
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