Servings: 2 bowls
½ cup dried red lentils (you can also use organic canned)
½ cup cherry tomatoes, cut in half
2 tbsp hemp seeds
1 tbsp pumpkin seeds
¼ cup roasted or sautéed summer squash, cubed
¼ cup snap peas
1 tsp avocado oil (for cooking summer squash)
2 tbsp fermented food of choice; Kraut, kimchee, pickles
- Cooking Lentils: using 1 cups of liquid (water, stock, coconut water, coconut milk, etc) to 1/2 cup of dry lentils. Bring to a boil, reduce heat and simmer until they are tender, time is typically 10-12 minute. You want them more firm for the salad, al dente.
- Roast summer squash or saute in pan for 5 minutes when lentils are cooking. Add all ingredients to a bowl.
- Mix all ingredients in a bowl and top with tahini dressing.
1/4 cup tahini
2 tbsp olive oil
1 tbsp raw honey
1/2 lemon, juiced
2-4 tbsp hot water to thin
Salt and pepper to taste
Mix well, I recommend blending it. Keeps in the fridge a week.