Lentil bowl
One of my favorite summer dishes - very refreshing and nutritious!
Step-by-step instructions in images
- 4 portions
- 20 minutes
- 25 minutes
Ingredients
- 200-300 g black lentils
- 1 papaya
- 1-2 avocados
- 1 small red onion
- handful of parsley
- 50-80 g cashew nuts (plain or roasted)
- 30-50 g cranberries
- 200 g feta (optional)
- 4-5 tbsp olive oil
- 3-4 tbsp lemon juice
- 1 tsp salt
- pepper
Directions
- Cook the lentils: Wash the lentils and cook in lightly salted water for about 25 minutes or according to the package instructions. Drain well and let cool down.
- Prepare the toppings: Cut the papaya and avocados into cubes or slices. Hollowing out the papaya is the fastest method, but may look less appealing. Cut the onion into thin slices, chop the parsley, and cut the feta into cubes.
- Prepare the dressing: Mix the olive oil, lemon juice, 1 tsp of salt and pepper in a bowl. Pour over the drained, cool lentils.
- Serve: Arrange the bowl by placing the lentils first, and add the toppings on top. Serve with toasted bread.
Notes
- Credits for this recipe goes to Betty Bossy.
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