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  kirsten's warm lentil salad

100 g puy lentils
large sprig of rosemary - finely chopped
1 tbsp coconut oi
tamari or liquid amino acids and black pepper to taste

green salad leaves
sliced cucumber
sliced red onion or spring onions
chopped celery
slices of avocado
grated carrot
anything else you want to add to the salad

rich tahini salad dressing (see recipe)

1. Bring lentils to the boil and gently simmer

2. When nearly cooked add rosemary, seasonings and coconut oil

3 . Turn off heat when cooked

4 . Make up salad

5 . Spoon lentil over salad, and toss together

6 . Serve with rich tahini salad dressing

Contributed by:
Kirsten Chick (formerly Santry)

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