Green Lentil and Spinach Salad
Vegan Protein Sources
A few months ago, I decided to do a food sensitivities test and it turned out that I have sensitivities towards foods I did not expect, such as chicken, eggs, meat or salmon and I had to look out for more vegan sources of protein to include into my diet. Reducing the food I am sensitive to has helped strengthen my immune system and reduce inflammation in my body.
Brown lentils are one of the best sources of vegan protein: 100g of cooked lentils provide about 10g of protein. They are a great source of folate and manganese as well as many other vitamins, minerals and trace elements.
Where I Get My Inspiration
I first ate this salad a couple of weeks ago in a restaurant near my house and I decided to try to make it myself and came up with my own version of it. I hope you enjoy it as much as I do and it will help you to feel better.
Let’s Get Cooking!
This salad has a variety of colorful ingredients: cooked lentils, baby spinach, carrots, beets, pomegranate seeds, black sesame seeds and white sesame seeds.
Wash the lentils and cook them with 2 cups of water. Set aside and let cool.
In the meantime, grate the carrots and cut the beets into small strips. Extract the seeds from the pomegranate.
Place the cooked lentils, baby spinach, carrots, beets, pomegranate seeds in a large mixing bowl and add apple cider vinegar and olive oil to the ingredients. Season with sea salt and black pepper and mix. Transfer portions to plates and sprinkle with black and white sesame seeds.