Good morning beauts!! I am here on a recipe spree adding two of my favourite green salads from last week, and more! This recipe is particularly awesome because it takes no time to make, leaves the kitchen looking clean and is a really filling and nutritions way to include great, healthy fibres into your everyday-diet! If you are afraid of lentils, I do not blame you… if you already know you are intolerant, and cant handle them then this recipe is not for you – I don’t want anyone getting an upset stomach over these bad boys. So if that is the case I suggest switching up this recipe with Chickpeas and you are sorted!
Lentils are a good source of:
So as you can see their are loads of benefits from Lentils. I personally love them, and am always trying to come up with different ways to use them! As an ovarian cyst sufferer I often incorporate them into soups with spices like cumin, cayenne, paprika and ginger. All of these spices help reduce inflammation, promote toxic waste removal, and aid digestion.
It is super important to always be naturally cleansing when you have ovarian cysts otherwise you end up bloated with loads of discomfort and unfortunate amounts of pain, and gas – sorry, but it is true.
If you are interested in my Cystic Relief Soup recipe, please let me know in the comments…
This salad is so perfect for summer. It is super refreshing, and the flavours are so light, and fresh! I hope you all enjoy this simple salad as much as I do. I am off to add a few more recipe to the blog though, so we will talk very soon!
2 cups of fresh greens – I got these with edible flowers from the Calgary Farmers Market
1 cup of uncooked lentils (canned lentils work great too) and use whichever kind of lentils you have on hand!
1 cucumber – I spiraled/ribboned mine using a peeler
3 tbsp EVOO, plus some for the finishing touches for each plate
1/2 tsp salt
1/2 tsp fresh cracked pepper
Juice from one lemon
Dash of Garlic Powder
1 garlic glove, grated
Add your washed, and strained Lentil (if uncooked) to a pot, and add around 2 cups of water to the pot.
Add the salt, and the garlic clove to the pot. Bring the water and lentils to a boil, then simmer them with a lid covering the mixture.
The lentils should only take around 10-15 minutes to cook.
Once they are cooked they should be soft and almost look like they are falling apart. You can now add 3 tbsp of EVOO to the pot and stir it around well, but be gentle.
Set them aside to cool.
Now start peeling away at your cucumber. Do not waste the middle bit! It is perfect for adding to waters, or smoothies, YUM!
Now that the lentils have cooled you can finish them off by adding the garlic powder, pepper, and juice from one lemon!
I assembled my salad by putting down a handful of greens onto a plate, then a dollop of lentils, some cucumber stands, drizzle of olive oil and garnished with more lemon!
NOTE: if you are using canned lentils simply strain, and wash then add some lemon juice, salt, pepper, the garlic clove (I recommend to sauté it with some olive oil for around 2 minutes before adding to the lentils).