Lentil Salad


Serves 4

Lentil Salad

1 cup of dried green lentils, (soaked overnight, rinsed thoroughly and cooked with 3 cups of water)
½ teaspoon cumin
¼ turmeric
1 tablespoon ginger, freshly grated
1 clove garlic, crushed
Juice of 1 lime
¼ cup pineapple, diced small
¼ cup of organic, extra virgin cold pressed olive oil
½ teaspoon of sea salt
1 cup zucchini, diced
1 cup cucumber, diced
¾ cup carrots, diced
¼ cilantro leaves, pulled off stems and chopped
¼ scallions
2 cups greens
Cook the lentils and set aside to cool. Place cumin, turmeric, ginger, garlic lime juice, olive oil, and sea salt in a glass jar with lid and shake vigorously. Or place all ingredients except pineapple in a food processor and process until smooth. Add pineapple last so the dressing is chunky. Place the lentils and all the vegetables in a bowl except the greens.
Add dressing, mix well, and let sit for 5 minutes to allow the flavours to blend. Serve on top of the greens. Enjoy!!!

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