Free Healthy Recipe - Lentil Salad

Dairy free, Low fat, Low GI, Wheat Free

So many of us suffer from the 4 pm slump - try this dish for lunch and your blood sugar levels will remain constant so you'll be less inclined to reach for a sugary pick-me-up. Packed full of nutrients, this salad is a terrific substitute for the lunchtime sandwich.

2 cups water
10cm strip kombu
pinch sea salt
2 cloves garlic, shaved into fine slivers
2 tbsp aragula (rocket), finely chopped
½ tbsp olive oil
1 tbsp fresh mint, finely chopped

Soak the lentils overnight.

Drain lentils and put in a pot with the water and kombu strip and bring to the boil. Once boiling, remove the kombu and reduce the heat to simmer. (If you don't remove the kombu before you serve this salad, it will be inedible, as one tester discovered!) Simmer for 20 minutes and then add the sea salt.
Simmer for a further 5 minutes or until the lentils are tender. Drain and rinse the lentils in cold water and set aside to cool.

In a dry frying pan, roast the garlic shavings until they are brown and deliciously fragrant. Finely chop the capsicum, tomato, mushrooms, avocado and spring onions, then mix with the lentils and rocket.

Combine the balsamic vinegar, olive oil and mint and pour over the salad. Serve with the shaved garlic and cracked black pepper on top.

Makes 2 servings

Scale recipe to serves

Prep Time: overnight
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Lunch, Salad, Side Dish
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Nutritional Information - Per Serve
Kj 1464 kj
Calories 350 kcal
Fat 19.6 g
Saturated Fat 3.8 g
Total Carbohydrate 23.7 g
Total Protein 15.9 g
Fibre 10.8 g

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