Rainbow Carrot Salad
I love this salad because its super refreshing and energizing. It is packed with protein & iron and NO fat!
So here's what ya need:
(as always I recommend going organic)
1 cup cooked lentils
1/2 cup shredded raw carrot, I chose the rainbow ones purely for color
1/4 cup thin sliced basil, lemon basil gives it even more kick. You could also try cilantro(original recipe)or mint
1 1/2 tsp toasted sesame oil
2 tbs fresh lime juice, sometimes I use lemon
1/4 tsp ground cumin
dash of ground garlic
dash of Himalayan salt or Bragg's Liquid Aminos
To cook lentils use a ratio of about 3 cups water to 1 cup dry lentils. You will want to rinse and sort for stones, sand beforehand. Boil the water first and then add lentil and simmer with lid on until cooked but still a bit firm. Do not over cook lentils as they easily become mush. Drain lentils and mix with carrots and basil. Add the dry seasonings next and then the wet. Mix well but carefully not to smash the lentils too much. It is best to let sit in fridge to marinate and chill if you can wait for it. I generally make a few servings at a time and eat some before chilling as well. It is certainly better after its chilled least 2 hours and even better over night!
Please let me know how you like this recipe and if you tried any modifications, good or bad. Thank you for your input and I hope you enjoy this delicious nom!
Beautiful purple basil