Vegan Recipes

LENTIL SALAD

Lentil salad is one of my favorites. It’s super simple and it will only take 10 minutes to prepare it.
It is perfect to take it in a tupper to work or class. For me, it is essential on beach days!

I love adding legumes to my salads as they break with the texture of the other raw ingredients and also provide protein and iron.

Lentils contain a large number of vitamins, among which the vitamins of group B (B1, B2, B3, B6) and folic acid. As for the minerals, they are rich in iron, zinc, potassium, phosphorus, magnesium and selenium.
In short, if we have them next to a “rainbow salad” we create what is called a SUPER BOWL, full of vitamins and minerals.

Ingredients:

*Makes 2 servings.

200g LENTILS cooked and rinsed
1 ripe AVOCADO
2 TOMATOES
1 head  long leaves LETTUCE
2 CARROTS
1/2 CUCUMBER
1/2 RED PEPPER
1/4 RED CABBAGE

Dressing:
1 tablespoon semi-spicy MUSTARD
1 pinch HIMALAYAN SALT
1 pinch BLACK PEPPER

Preparation:

If you use canned lentils, rinse them well with natural water. // If you use dried lentils, soak them between 4 and 12h, rinse them and then boil them for 40-50 min until they are soft. * It will take about 20-25 minutes in the pressure cooker.

Peel or wash the other ingredients and try to make small pieces.

Add all the ingredients in a big bowl.

Dress the salad with a pinch of salt and pepper and finally add the mustard that will give the perfect touch!
(If you’re not a fan of mustard you can try any other sauce that you like)

Enjoy!

 

 

Let me know in the comments if you try the recipe …

ALBA

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