Wednesday, March 9, 2011

Protein packed lentil salad

Ok, so I figured until I really get prepped for the Green and Gold challenge, I'll get back to posting my usual everyday cooking. The Green and Gold is requiring a fair bit of imagination along with some trial and error, but we'll get those darn vegan scotch eggs eventually.
This salad is tasty and as I eat it, I really feel as if I'm doing something good for my body.
Serves about four.
One cup of yellow lentils.
One cup of red lentils.
Four cups of water.
• put all these in a saucepan. Bring to the boil and simmer for about twenty minutes, or until cooked and not mushy. Drain and set aside.
The next part:
One tablespoon of your favourite oil (I used a chili infused oil).
One tablespoon mustard seeds.
One tablespoon cumin seeds.
One teaspoon fennel seeds.
Two tablespoons of sesame seeds (I used black ones).
8 or so curry leaves.
One clove of garlic, crushed.
• put the oil in a saucepan over medium heat. Add the garlic and seeds. When the seeds start to pop, add the lentils and leaves. Stir through.
I added some spring onions and some rocket from my sweet little veggie patch.

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