Azifa Green Lentil Salad

Azifa Green Lentil Salad

I’m Mauritian on mum’s side of the family so lentils are one of a baby’s first foods and, for lunch in Mauritius — which is traditionally curry, lentils and rice — little kids eat lentils, a fried egg and rice as the “kid’s meal”. Beats deep-fried processed chicken nuggets if you ask me! If you’ve ever found lentils to be tough on your tummy, don’t despair — just give them a good soak overnight in a bowl of water with the juice of half a lemon. Then, start with a tiny serving and build up over time.

Serves: 4

GF, V, VG

=R1=

 

Azifa Green Lentil Salad

By: Alex Stuart

If you’ve ever found lentils to be tough on your tummy, don’t despair — just give them a good soak overnight in a bowl of water with the juice of half a lemon.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 cup green lentils, soaked overnight in cold, filtered water with the juice of ½ lemon
  • 2½ cups water
  • 1 large mild green chilli, roughly chopped
  • 2 medium ripe tomatoes, seeded & finely chopped
  • 1 medium red onion, chopped
  • ½ tsp crushed black pepper
  • ½ tsp ground ginger
  • 1 tbsp Dijon mustard
  • Juice 2 medium limes
  • 2 tbsp olive oil
  • Salt, to taste
  • 1 tsp toasted sesame seeds, to garnish

Method


  • Drain lentils and simmer in fresh water in saucepan for 30–35 mins until tender but not mushy.
  • Drain lentils, then transfer into bowl and mash half of the lentils lightly with potato masher or fork.
  • Stir in chopped chilli, tomatoes, onion, spices, mustard, lime juice and olive oil.
  • Add salt to taste and top with toasted sesame seeds just before serving with flatbread or vegies.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Alex Stuart

Alex Stuart

Alexx Stuart is a passionate educator in the space she calls "living a low-tox life". Through her speaking, workshops, e-courses and online community, she helps people make the best new choices for themselves, their family and the planet.

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