This lentil salad is well-balanced, delicious, and so good for you. So nourishing and easy to prepare. Also great for lunch or dinner. (Vegan, gluten-free, butter-free.)
Ingredients:
1.2 litres water
200g lentils
2 large handfuls of kale, torn into bite-sized pieces
1 small red onion
25g sun-dried tomatoes, roughly chopped
For the raspberry dressing:
50g raspberries
1 teaspoon lemon juice
2 teaspoon apple cider vinegar
2 tablespoons maple syrup
1 tablespoons olive oil
2 tablespoons water
Instructions:
Put 480 ml of the water in a saucepan, bring to the boil, then add the lentils. Bring back to the boil, then simmer for 10-15 minutes until all of
the water has been absorbed, stirring every now and then. Once cooked, rinse the lentils under cool water and transfer to a large bowl.
Meanwhile, put the remaining 720ml water in a separate saucepan, bring to the boil and add the kale. Cook for 5 minutes, then drain, rinse
with cool water and add to the lentils, along with the red onion and sun-dried tomatoes.
Put all the dressing ingredients in a blender or food processor and blitz until smooth and combined.
Your lovely salad is now ready to be served!
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