Sometimes you just need soul food. Maybe it was not your day, maybe you have too many thoughts going on your mind, maybe you just crave for something savoury. In this case, this salad might be a solution for your problem. The mix of raw and cooked, of smaller and chunkier pieces, of mild and spicy makes it so special and interesting.
You need for one person:
– 1/2 of a red ball pepper
– 1/2 of an avocado
– a handfull of mushrooms (any kind you like)
– a small white onion
– lemon juice, coconut oil, salt, garlic, spices as you wish, olive oil, apple juice, cider or white wine
– optional: a bit of feta, parsley or
While you cook the lentils, you can cut the onion into cubes and the mushrooms into quarters. Let the lentils cool down a bit and roast the onions and mushrooms in the cocout oil. Let them get some colour, but not too much. Pour a bit of the apple juice (cider or wine) over it and let it reduce until the whole liquid has vanished.
In the meantime you can cut the pepper into stripes and the avocado into chunky pieces. When the mushrooms are ready, mix everything together and add the herbs and spices (I chose the Baharat mix from Just Spices and some salt and garlic) as well as a bit of olive oil and lemon juice. Take the feta and crumble it over the mix if you don’t need it vegan. Parsley will be great, but this time I chose cress for some extra taste. I love love love it! It’s not really warm and not really cold, but I think it also tastes great if you eat it cold.
Ah and by the way: I always cook too many lentils. No worries – if you don’t need it on the next day, just freeze them in and cook soup out of it!