BIO-BUD Lentil Caraway Mushroom Yam Warm Salad

Ingredients

5 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

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

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

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

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

Season with fresh lemon juice and serve.