Warm, satisfying and packed, choc-a-bloc full of nutrients, this salad really, really does fill you up.
Full of fibre, protein and the alkaline minerals manganese, iron and potassium, lentils are one of my favourite foods. You can serve this with a heap of spinach leaves, watercress, rocket, lettuce or any other leafy salad.
Warm Lentil Salad
150g of dried lentils or 1 can of prepared (if you’re in a hurry)
400ml Vegetable boullion, yeast-free
2 Garlic cloves
4 Tomatoes, skinned
1 Inch of fresh ginger
A handful of basil or coriander (your choice, but not both together!)
A sprinkle of seeds such as sesame, sunflower or pumpkin
A little coconut oil
First up, get the lentils cooked by simmering in the veggie stock with the ½ lemon squeezed in. Simmer for about half an hour, topping up with more stock if it boils away.
Then very gently soften the onion in a frying pan, using coconut oil. Coconut oil is the only oil that does not become toxic when exposed to heat, light or air. If you don’t have coconut oil you can steam fry in a little stock, or if you don’t believe me then you can use olive oil 😉
Once the onion is softened, you should add the courgette, garlic and peppers stirring until these have softened too. Don’t let anything get too soft though, you still want a little crunch. Now add the tomatoes and ginger and cook until warmed through.
Now simply stir in the lentils, herbs and seeds, seasoning to taste and you’re done!
Serve either beside or on top of the leaves and voila, a lovely alkaline meal!