Rich ‘n colorful lentil salad

Great idea for the Monday, especially if you like #MeatlessMonday’s. This recipe is rich for its lentil bean content, red and green lentils they are the best! Don’t forget the small Kañiwa seeds to complement the lentil beans. 

Bring water to a boil for 10 minutes then add lentils and cook for 15 minutes, so they are just right not too tender that the skins falls off and they lose their nice structure. Do the same for the Kañiwa seeds. There…these are the base ingredients. Make sure to drip them so they do not go in salad soaking fluids.

From here on its easy…you need: pomegranate,  red onion and cucumber cut in small cubes, yummy avocado (not too ripe) cut in larger cubes, raw almond and walnuts…all unsalted just caramelize with a touch of agave syrup and coconut oil. While you are cutting everything and mixing it all prepare the great taste booster to this salad: mushrooms and pine nuts. Cut the mushrooms in thin slices and place on a baking sheet sprinkle some #SS&P (Sea Salt & Pepper), drizzle fresh lemon juice #LemonIsZestForLife and #EVOO and bake in the oven on medium heat for 25 min (until brownish). Then mix it all into a bowl.

The final touch is the sauce: simple does it again. Mix lemon juice, garlic and lots of cilantro in a separate container and mix into salad.

Sides: baked plantain sprinkled with cinnamon and fresh cut romaine salad washed in fresh lemon juice!

Enjoy your meatless Monday….I know you won’t even miss the meat.

#MojoiHolistic #FromMyKitchen #PassionateCooking #Nutrilicious #MeatlessMonday

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