Rosevale Lentil, Shredded Chicken and Spinach Soup
You can take our word for it - this soup is sure to become a family favourite once you’ve tried it!
This refreshing lentil salad will for sure add a pop of colour to your table. Not only does our rainbow lentil salad pack a punch when it comes to getting in all your daily nutrients, you’ll literally have the rainbow on your plate! As so many of our other lentil recipes, this salad has become a staple in our home. Make it one in yours, too.
In a medium saucepan, add the lentils and 2 cups of stock or broth and 1 cup of water. Bring to the boil, then reduce to a simmer. Cook for 15min until tender. The lentils should be firm to the touch.
While the lentils are cooking, toast the pine nuts: Heat a small frying pan on a medium heat. Add the coconut oil and then the pine nuts. Cook for 2-3 minutes, turning frequently until slightly golden. Remove and set aside on a paper towel while you prepare the rest of the salad.
Once the lentils are cooked, quickly rinse under cold water (you don’t want to wash away the flavour from the stock) and drain. Then place in a salad bowl.
Add the grated beetroot, carrot and chopped red onion to the salad bowl and toss.
Top with the pine nuts and fresh mint. Pour over the salad dressing and toss again. Add salt and pepper to taste.
Cooking lentils is fun, easy and delicious. We share our secrets and tips to cooking lentils so you can experience the best these little superfoods have to offer on your plate.
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