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BIO-BUD Lentil Caraway Mushroom Yam Warm Salad

BIO-BUD Lentil Caraway Mushroom Yam Warm Salad
Shasha Bio-Bud sprouted Lentils

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DifficultyIntermediate
Prep Time20 minsCook Time25 minsTotal Time45 mins

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

1

Blanche Bio-Bud lentils for 8 mins in boiling water. Drain and rinse with cold water.

2

In a frying pan over medium to high heate, fry the mushrooms, onion, caraway seeds and yams to golden colour with coconut oil.

3

Add red pepper, cook for another 5 minutes on low heat (don’t stir too much).

4

Add garlic, kale, cooked Bio-Bud Lentils and cook another 2 minutes.

5

Season with fresh lemon juice and serve.

Ingredients

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

Directions

1

Blanche Bio-Bud lentils for 8 mins in boiling water. Drain and rinse with cold water.

2

In a frying pan over medium to high heate, fry the mushrooms, onion, caraway seeds and yams to golden colour with coconut oil.

3

Add red pepper, cook for another 5 minutes on low heat (don’t stir too much).

4

Add garlic, kale, cooked Bio-Bud Lentils and cook another 2 minutes.

5

Season with fresh lemon juice and serve.

BIO-BUD Lentil Caraway Mushroom Yam Warm Salad