Vitality Lentil Salad

“I’ll just have a salad”.  Those might be the saddest, most devastating five words in the English language. How did one of the healthiest, and most diverse meals become so boring and flavourless?  Why is a salad always the last resort on almost every menu in every restaurant?

We need to get back to the texture and flavour that can make a salad not a secondary choice, but the entire reason for sitting down at the table.  This recipe is full of fresh veggies and loaded with great texture, taste and nutrients. You will grace your body with complete proteins (enjoying an intake of  a complete amino acid profile that is completely usable to your body as protein), omega 3 fatty acids, as well as great amounts of magnesium, iron, Vitamin C, phosphorus, zinc and manganese.

It is a versatile salad, whereby you also have the freedom to add-on some grilled chicken or fish, which your taste buds will be ever so grateful for.

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Ingredients:

Salad:

2 cups cooked green Lentils

1 medium red Onion

1 large Parsnip

2 Carrots

1 bunch of fresh Parsley

1 bunch of fresh Coriander

1/2 bunch of fresh Mint leaves

1/3 cup of roughly chopped Walnuts

2 tbsp of Coconut oil/Olive Oil

1/2 tsp Cumin

1/2 tsp of Himalayan salt

Dressing:

1/4 cup of Extra Virgin Olive oil

1 tsp of Apple cider vinegar

1 tsp Himalayan salt

Juice of 1 large lemon

2 tsp of Sumac

1/2 tsp Black pepper

Method:

On a medium heat, place your coconut oil to a saucepan. Chop the parsnip and carrots into small cubes. Once the pan is heated, place in your vegetables and allow to cook with the cumin for around 8 minutes, until they soften. Meanwhile, chop up all your mint leaves, parsley, coriander and onion very finely and place into a bowl. Once the Parsnip and Carrots finish cooking, place to the side to cool. Add in your cooked lentils to the chopped greens. Then add in your Parsnip and Carrots after they’ve cooled down.

For the dressing, whisk the olive oil, lemon juice and cider vinegar together along with the salt, sumac and black pepper. Drizzle over the salad as well as placing the chopped walnuts in too. Mix thoroughly and serve!

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