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

1. 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.

2. 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.

3. Once vegetables are cooked to your liking add them into the mixing bowl. Add the extra oil/ghee and mix everything well.

4. Top with lime and basil. You can also add sunflower and/or pumpkins seeds.

5. Enjoy!