Summer Lentil Salad
Summer Lentil Salad
SERVES 3-4
A simple Ayurvedic summer lentil salad. This is easy to make and enjoy for lunch or dinner. It pairs nicely with a rice or grain dish or even a piece of toast. This can be served room temperature or slightly cool.
DOSHAS
Vata - Consider adding hing or fresh ginger to support digestion. Be sure to soak and cook lentils well.
Pitta - Good for pitta.
Kapha - Good for kapha. Can add black pepper and dry ginger if you wish. Can also sub vegetables for cabbage, broccoli, cauliflower, and/or leafy greens.
INGREDIENTS
1/2 cup green lentils, rinsed and soaked for 30 minutes
3 cups water
2 - 3 tbsp ghee or olive oil
1/2 tsp coriander
1/4 tsp cumin
1/8 tsp turmeric
1/2 tsp thyme
1/4 tsp fennel seeds (optional)
1/2 - 3/4 tsp salt
1 - 2 carrots, peeled and diced to bite-size
1 small zucchini (or 1/2 large one), diced
Toppings
Lime wedge
Basil chopped into ribbons (optional)
DIRECTIONS
Add water to a small saucepan and bring to a boil. Over medium heat add lentils and cook for 15 minutes or until soft. Once cooked, strain and place in a medium sized mixing bowl.
In a small frying pan on medium heat, add ghee or oil and all spices (except salt). Let cook until fragrant (1 - 2 minutes). Then add vegetables and salt. Cook until tender - stirring occasionally.
Once vegetables are cooked to your liking add them into the mixing bowl. Add the extra oil/ghee and mix everything well.
Top with lime and basil. You can also add sunflower and/or pumpkins seeds.
Enjoy!