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.
*Makes 2 servings.
200g LENTILS cooked and rinsed
1 ripe AVOCADO
1 head long leaves LETTUCE
1/2 RED PEPPER
1/4 RED CABBAGE
1 tablespoon semi-spicy MUSTARD
1 pinch HIMALAYAN SALT
1 pinch BLACK PEPPER
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)
Let me know in the comments if you try the recipe …