Sunday, 4 January 2015

Lentil Salad

 This salad is the ultimate cleansing meal after the Christmas season. If you have a sweet tooth like me, you'll be able to relate to the vast quantity of delicious food that Christmas brings with it: dark chocolate molded Santa Clauses, fruit cake, sugar cookies, apple pie, you name it. Enough about treats- back to salad! The best thing about this salad is its versatility. You can add almost any raw veggie to the mix for an added flavor dimension. 


1. Combine 1 cup of dry lentils with 1 bay leaf and 2 sprigs of rosemary. You can also use one tsp. of ground rosemary instead of the sprigs. Add enough water to cover the lentils by one inch in a medium saucepan.
2. Bring to a boil, then reduce heat and let simmer for 16- 20 minutes until the lentils soften
3. Next, drain the lentils and discard the bay leaf
4. Finely chop 1 cup carrots, 1/3 cup celery, 1/4 cup bell pepper, and 1/2 cup cucumber. Optional: 1/4 cup chopped green onion.
5. Add in one 15 oz. can of chick peas to the salad and mix together
6. Finally, squeeze in the juice of half a lemon, or 5 tsp. of lemon juice. 

 E N J O Y!
Much love, Vivi 

1 comment:

  1. Hi, Vivi. Happy New Year. I was wondering if you would share with me your recipe for Double Almond Macaroons that you posted earlier. Many thanks.