Meatless Monday Recipe: Bio-Bud Lentil and Yam Salad

This delicious warm salad recipe is perfect for dinner and the Shasha Bio-Bud Lentil sprouted grains  are packed with nutrition. In fact, organic sprouted grains, legumes and pods have three times the nutrients of unsprouted seeds, making them the nutrient powerhouse of the legume family.

Ingredients:

  • 1.5 cup Shasha Bio-Bud lentils
  • 1 small cooked or baked yam
  • ¼ cup shallot onion (diced)
  • ½ of red pepper (julienne*)
  • 4 medium shiitake mushrooms or any other you like (diced)
  • 6 champion mushrooms (diced)
  • 1 cup of chopped kale
  • 1 clove of garlic (minced)
  • 1 tsp. caraway seeds
  • 2 tbsp. coconut oil
  • ½ fresh lemon juice
  • sea salt and fresh ground pepper

Instructions:

Blanche Bio-Bud lentils by submerging in boiling water for 8 mins and then rinsing them under the cold tap for 3 minutes. In a frying pan on medium heat, fry the mushrooms, onion, caraway seeds and yam in coconut oil until they turn golden.

Add red pepper, cook for another 5 mins- low heat (don’t stir too much)

Add garlic, kale, cooked Bio-Bud Lentils and fry for another 2 mins

Season with fresh lemon juice, sea salt and pepper and serve

*See how to julienne the bell pepper here: