This is a quick and easy salad that is beautifully colorful and delicious. It makes a wonderful nutrient-dense addition to any holiday meal.
Lentils are high in protein and fiber. They are a great source of nutrients like iron, magnesium and vitamin B. And they help promote a healthy heart and assist in stabilizing blood sugar.
Rinse one cup of brown lentils under running water in a fine strainer, place in a pot with plenty of water, cover and bring to a boil. Once the water is boiling, reduce heat and simmer, covered until lentils are soft, about 40 minutes.
In a frying pan heat up a little coconut oil and sauté two chopped cloves of garlic until they turn golden.
Add chopped carrots and sauté for two minutes.
Add chopped peppers (use different colors) and sauté two more minutes.
Add a bunch of sliced baby bok choi and sauté three more minutes.
Add sea salt or soy sauce to taste, fresh minced ginger, and a drizzle of toasted sesame oil.
Add the cooked lentils and warm through.
Be creative by changing up the vegetables and seasonings.
Enjoy 💜
Warm
Lentil Salad
Rachel Kieffer