INGREDIENTS

Salad:

• 1 cup red lentils

• olive oil

• 1 white onion

• 3 garlic cloves

• 2 tsp garam masala

• ½ tsp nutmeg

• black pepper

• 2 tblsp cider vinegar

• 100g mushrooms

• 1 cup coconut cream

• ½ cup raisins

• 2 large handfuls spinach

 

METHOD

1. Rinse the lentils well and place in a pot with 3 cups hot water, garam masala and nutmeg, bring to the boil and cook for 20 minutes, stirring occasionally, keep an eye on it to make sure it doesn't run out of water, it might need a little topping up every now and then

2. While the lentils are cooking, chop the onions and mushrooms into small pieces and add to a pan with a drizzle of olive oil, black pepper, and cruched garlic cook on medium heat for about 10 minutes until soft browned

3. Chop the spinach roughly and you can either serve raw or wilt in the microwave for only 20seconds, so not to overcook it

4. Divide out the spinach into bowls, once the lentils have cooked, add the mushrooms to the pot, along with coconut cream, cider vinegar, raisins and sunflower seeds, season with salt and pepper to your liking and mix well

5. Serve out into bowls and enjoy!