BIO-BUD Lentil Caraway Mushroom Yam Warm Salad
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.
CategoryRecipes for Sprouted Lentils
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.