Lentils are a fantastic vegetarian source of protein, B vitamins (especially folate) and also fibre. The types of fibre present are both a soluble and insoluble form. The soluble fibre, once digested, forms a gel-like substance in the digestive tract that binds to bile (which is made up of cholesterol) and takes it out of the body. Your body needs bile, so it therefore needs to produce more by using up more cholesterol, thus lentils help reduce your blood cholesterol levels.
This salad was very easy to make, I actually made it at 9pm one night to take to a friend’s the following day. Despite the amount of “hot” ingredients it actually isn’t overly spicy, if you want some more kick then add an extra chilli or 50% more ginger.
- 1 red chilli
- 400g green lentils (uncooked weight) 700g cooked weight
- 8g root ginger
- 10g dried or crystalised ginger
- 20g fresh corriander
- 30g flaked almonds
- 10g linseeds (flaxseeds)
- 1 tbsp coconut oil
- 1/2 handful whole almonds
- Boil the green lentils according to the instructions, they should only take around 8 minutes to cook. Once cooked, drain the water and leave them to one side.
- Prepare all remaining ingredients and place them in a large mixing bowl. Add the lentils and coconut oil and stir well.
- Serve warm or cold, as a main dish or side dish.