This is a quick and easy salad that is beautifully colorful and delicious.
Lentils are high in protein and fiber. They are a great source of nutrients like iron, magnesium and vitamin B. And they help promote a healthy heart and a stable blood sugar.
This salad can be adjusted to the different seasons by picking seasonal vegetables and serving it warm or chilled.
Rinse 1 cup of brown lentil under running water in a fine strainer, place in a pot with plenty of water, cover and bring to a boil. Once the water is boiling, reduce heat and simmer, covered until lentils are soft, about 40 minutes.
You can add a piece of seaweed to the lentils as they cook (like kombu), it will help to make them more digestible and infuse them with important minerals.
In a frying pan heat up a little coconut oil and sauté 2 chopped cloves of garlic until it turns golden.
Add chopped carrots and sauté for 2 minutes.
Add chopped peppers (use different colors) and sauté 2 more minutes.
Add a bunch of sliced baby bok choi and sauté 3 more minutes.
Add sea salt or soy sauce to taste, fresh minced ginger, and a drizzle of toasted sesame oil.
Add the cooked lentils and warm through.
Feel free to use different and additional vegetables and seasonings.