Ingredients:

  • 2 cups of green lentils, rinsed and soaked
  • ½ – 1 TBSP of salt reduced tamari sauce
  • 1 TBSP of olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, minced
  • ½ head of broccoli, cut into little florets
  • 1 red capsicum, chopped
  • 2 ½ cups of spinach leaves
  • 1/8 red cabbage, shredded
  • 1/8 white cabbage, shredded
  • 1 large or 2 smaller tomatoes, chopped
  • ½ avocado, chopped
  • ¼ cup parsley, chopped
  • ¼ cup spring onions
  • 1/2 cup pepita seeds

Dressing:

  • 2 TBSP olive oil
  • 2 TBSP lemon juice
  • 2 TBSP apple cider vinegar
  • ½ TBSP rice malt syrup
  • 1 tsp Dijon mustard
  • Good quality salt and pepper to taste

 

  1. Rinse the lentils well under running water and soak for at least 4 hours in lots of water with pinch of pure Himalayan salt. Then thoroughly rinse your lentils again and place in medium sized pot with 4 cups of water. Cook for about 30 minutes, until there is no water left. Lentils should be cooked but still have a little bit of bite. Stir in your tamari sauce and set aside.
  2. In the meantime, briefly sauté the onion and garlic in the oil over medium heat, add the broccoli and sauté for another 5, then add the capsicum and sauté for another 3 minutes. Broccoli and capsicum should both be just tender but still crisp. but still crisp.
  3. In a large bowl, place the spinach leaves, cabbage, tomato, chopped avocado, parsley, spring onions and pepita seeds. Add the lentils, and sautéed vegetables.
  4. In a separate bowl whisk all the ingredients for your dressing together and pour over your salad.

 

Enjoy!