One of my chosen legume/veg combos for this week’s slow-carb/4 Hour Body meals is French Lentil and Carrot Salad. I thought a basic lentil and carrot salad might be a bit boring, especially without the addition of any sweeteners, so I jazzed up the lentils with spices and ‘ta da!’ they taste great. 🙂 The addition of gomasio works well as it imparts a toasty nutty flavour – toasted sesame seeds or hemp seeds would go nicely too.
- 1 cup dried french green lentils
- 1 cinnamon quill
- 1 bay leaf (mine was fresh)
- 1 tsp coriander seeds (ground)
- 1 tsp fennel seeds (ground)
- 1 tsp Himalayan pink crystal salt OR half a teaspoon of regular rock salt. Note: I got my Himalayan Pink Salt from my local health shop/grocers it’s their own/private label ~$6 for 500g – it doesn’t need to be expensive but it certainly can be depending on where you get it from. I use pink salt because I prefer the milder taste.
- 1-2 tablespoons good quality extra virgin olive oil (EVOO)
- 1 heaped tablespoon seaweed gomasio or lightly toasted sesame seeds
- 2 medium carrots, grated or julienned
- Couple of handfuls of mixed lettuce or spinach (or shredded kale leaves)
- Optional: small handful coriander or parsley leaves, torn.
- Optional: if you’re not trying to go sugar-free, I would recommend adding some dried raisins or currants or cranberries for a bit of sweetness – about 1/4 cup should do.
(Update since initial post: soak overnight and thoroughly) rinse the lentils and ensure no extra bits (sometimes dried lentils have other ‘things’ in amongst them so it’s a good idea to rinse them and pick out anything suspicious). In a medium-sized saucepan, add the drained lentils, bay leaf, cinnamon quill, salt, ground fennel and coriander plus 3 cups of water. I used boiling water to speed things up. Bring to the boil then simmer, stirring occasionally, for 20-30 mins or until lentils are tender. Add more water if required.
Drain the cooked lentils and remove bay leaf and cinnamon quill.
Place lentils in a serving bowl, add the gomasio/sesame and currants/raisins (if using), plus the olive oil. Mix to combine.
If you’re going to be eating this over a couple of days like I am, just leave the lentils at this point and store in an airtight container in the fridge, adding the other ingredients just before eating.
Otherwise, mix in the carrot, lettuce or spinach, parsley or coriander (if using).
The pictures on this site were made using 1 grated carrot, 1/2 cup of cooked lentils and a large handful of mixed lettuce.
Add a little more olive oil if you feel so inclined and stir to combine (I use my hands to mix it all up).
I served mine topped with a little extra gomasio and sliced Saudi Baharat BBQ Chicken.