Thursday, 3 October 2013

Whole red lentil salad with char-grilled tempeh & citrus avocado mayo

Lentils make a great meal. They are filling and satisfying but light especially when you add lots of spring veggies with them. I regularly make salads with lentils. The rule as far as I’m concerned is two thirds of vegetables to one third of lentils. I like crunch in a meal, especially if it’s a salad. The snow peas & green beans are just blanched until they turn bright green but retain their crisp texture and nutrition. Add in the tempeh and you get a smokey balsamic