Azifa Green Lentil Salad
I’m Mauritian on mum’s side of the family so lentils are one of a baby’s first foods and, for lunch in Mauritius — which is traditionally curry, lentils and rice — little kids eat lentils, a fried egg and rice as the “kid’s meal”. Beats deep-fried processed chicken nuggets if you ask me! If you’ve ever found lentils to be tough on your tummy, don’t despair — just give them a good soak overnight in a bowl of water with the juice of half a lemon. Then, start with a tiny serving and build up over time.
Serves: 4
GF, V, VG
=R1=
Azifa Green Lentil Salad
If you’ve ever found lentils to be tough on your tummy, don’t despair — just give them a good soak overnight in a bowl of water with the juice of half a lemon.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup green lentils, soaked overnight in cold, filtered water with the juice of ½ lemon
- 2½ cups water
- 1 large mild green chilli, roughly chopped
- 2 medium ripe tomatoes, seeded & finely chopped
- 1 medium red onion, chopped
- ½ tsp crushed black pepper
- ½ tsp ground ginger
- 1 tbsp Dijon mustard
- Juice 2 medium limes
- 2 tbsp olive oil
- Salt, to taste
- 1 tsp toasted sesame seeds, to garnish
Method
- Drain lentils and simmer in fresh water in saucepan for 30–35 mins until tender but not mushy.
- Drain lentils, then transfer into bowl and mash half of the lentils lightly with potato masher or fork.
- Stir in chopped chilli, tomatoes, onion, spices, mustard, lime juice and olive oil.
- Add salt to taste and top with toasted sesame seeds just before serving with flatbread or vegies.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
