This salad and varying versions of it have been on repeat on my house for the past week or so. I love it so much that I snapped a picture on my iPhone and decided to share it here. The thing that makes is so delicious is the dressing. Then there is the good stuff that your body just can't ignore- it's high in both fibre and protein which is great for stable blood sugar. The thing about lentils is they fill you up and they are a great source of minerals including iron, magnesium & potassium. Let's talk about the sweet potato for a second- did you know that it is loaded with Vitamin A?! Hello happy immune system!
Ingredients:
1 large sweet potato, peeled and cut into thin matchsticks
2 large celery ribs, diced
1 cup dry green lentils, rinsed and drained
1 small capsicum, seeded, sliced thinly
1 small red onion, finely chopped
1/4 cup walnuts, diced
1/4 sultanas
1/2 cup coriander, diced
2 Tbsp. apple cider vinegar
1Tbsp. pure maple syrup
2 tsp. dijon mustard
1 shallot, minced
1/4 cup extra virgin olive oil
Method:
1. Prepare the dressing by combining the vinegar, maple syrup, dijon mustard and the shallots. Slowly whisk in the olive oil and set it aside. You can also season this with salt and pepper if that's your preference.
2. In a soup pot, cover the lentils with about 3 inches of water. Bring to the boil. Cover, reduce heat and simmer for about 15- 25 minutes. I would start checking them around the 15 minute mark, but they will probably be more ready around 25 minutes. You want them to be soft but not mushy and losing their shape.
3. Dice up the celery and finely chop the capsicum and red onion. Set them aside.
4. Bring a small saucepan of water to a boil and then add the sweet potatoes. Cook until tender, about 3-5 minutes. Drain.
5. Combine the lentils with the veggies in a large bowl, drizzle with the dressing, top with the coriander, walnuts and sultanas. Serve warm.
You've got yourself a salad!
*Original recipe taken from my Barre 3 app
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