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LUNCHBOX: Warm Curried Lentil Salad

Alkaline | Gluten Free | Low Fat | Vegetarian
Lunchbox: Curried warm lentil salad

11 May LUNCHBOX: Warm Curried Lentil Salad

Who likes Mondays? Needed to make lunch in a pinch this morning. This recipe is one of those lunchbox that uses whatever available in the pantry and the fridge. I have a cold at the moment, so I’ve added cumin, turmeric and fennel which suppose to help fight it.

 

Warm Curried Lentil Salad
Serves 1
Healthy pantry/fridge raid lunch in a pinch!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/4 cup Puy Lentils (or a handful)
  2. 1 small Apple, finely diced
  3. 1 handful bunch Kale, chopped
  4. 1 small piece of Green Pepper, diced
  5. 1 tbsp Red Onion, finely diced
  6. 3 tbsp Sunflower Seeds
  7. 1/2 tsp Fennel Seeds
  8. 1/2 tsp Whole Cumin
  9. 1/4 tsp Ground Cinnamon
  10. 1/2 tsp Turmeric Powder
  11. A sprinkle of Cayenne Pepper
  12. 1 tsp Whole Grain Mustard
  13. 1 tsp Honey
  14. 2 tbsp Apple Cider Vinegar
  15. 2 tbsp Cold Pressed Extra Virgin Olive Oil
  16. Salt and pepper to season
Instructions
  1. Cook puy lentils in salted boiling water in a small saucepan, then bring to simmer for about 10 mins, check frequently, as you want the lentils to be al dente.
  2. Whilst the lentils are cooking, chop kale into small pieces for easier cooking. Heat pan in med heat, with a little olive oil, cook the kale for a minute. Add a splash of water and cook until kale is done.
  3. Meanwhile, finely dice a small apple and a small piece of green pepper into cubes. Finely dice a piece of red onion.
  4. When lentils are done, drain and rinse under cold water (to stop the cooking). Let it drain.
  5. The water from the kale should be evaporated by now, move the kale to one side of the pan, turn off heat, add the sunflower seeds, cumin and fennel to toast to fragrant.
  6. In a large bowl or directly to you lunchbox, add dice apple and turmeric, mix well. Add green pepper, red onion and the drained cooked puy lentils. Then all the remaining ingredients including the spices, kale and seeds. Mix well.
  7. Season with sea salt and pepper.
  8. Serve warm or cold. I like mine slightly warmer than room temperature, so I microwave it at 800w for 1 minute at work.
Notes
  1. You can substitute sunflower seeds with walnuts, pumpkin seeds, hazelnuts or just whatever you have in your pantry.
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