This is a deliciously healthy salad. Lentils are a brilliant low-cost source of vegetarian protein. If you want to gain maximum nutritional value from lentils and make them more digestible, you can sprout them by placing them in a fine-mesh sieve or a sprouting jar and rinsing a few times a day for 2 days before you cook them. The lentils will grow little tails — that’s how you know they’re ready to eat.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 tsp extra-virgin olive oil
- 1 small brown onion, chopped
- 1 garlic clove, finely chopped
- 1 tsp grated ginger
- 50g brown lentils, rinsed
- 2 cups chicken stock or filtered water
- 1 tbsp ground cumin
- 1 handful coriander, chopped
- 2 tbsp capers, rinsed
- 100g baby spinach leaves
- 100g smoked salmon
- ½ cup snow pea sprouts
- Freshly ground black pepper, to taste (optional)
- Squeeze lemon juice
Method
- Heat oil in a medium saucepan over medium heat. Add onion, garlic and ginger and cook for 3–4 mins until softened. Add lentils, stock or water and cumin. Bring to boil, then reduce heat to low and simmer for 20–25 mins until lentils are tender and liquid has been absorbed. Stir through coriander and capers.
- Arrange all ingredients in serving bowls, season with grind of pepper (if using) and finish with squeeze of lemon juice.
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