1 cup green/brown lentils
Spices: 1 crushed garlic clove, 1 tspn grated ginger, 1 tspn grated turmeric, 1 heaped tspn curry powder
1 tblspn coconut oil or butter
6 asparagus spears, cut into approx 2cm lengths
½ capsicum, chopped
6 mushrooms, chopped
1 zucchini, chopped
3-4 kale leaves, roughly chopped
juice of 1 lemon or lime
handful of rocket, roughly chopped
handful of baby spinach, roughly chopped
1 shallot, sliced
Place lentils in a saucepan with 2-3 cups water, bring to the boil then simmer for approximately 20-25 minutes (or until soft, but not mushy). Drain, rinse & allow to cool.
Meanwhile, sauté garlic, ginger, turmeric & curry powder in coconut oil/butter for 1 minute over a medium heat then add the mushroom, capsicum, zucchini and asparagus. Cook for 3-4 minutes before adding the kale and a splash of the lime/lemon juice, until the kale has wilted
In a large salad bowl, place chopped rocket, spinach and shallots then add the cooled lentils. Add the spiced veggie mix, toss with a generous splash of olive oil and remaining juice and serve, seasoning with salt (Himalayan or Celtic Sea) & pepper if desired.
Canned lentils may be used instead of fresh if you wish to save time. The lime juice is stronger and more tart than lemon so I’d recommend trying lemon if you have the choice.