Lentil Salad

Lentils provide protein and iron. Capsicums provide vitamins such as A and C as well as antioxidant carotenoids such as lutein. Avocado also provides good vitamin content, including C, E, and K, as well as potassium and is a source of omega-3 fats, which have been found to have anti-inflammatory properties.

250 g of brown lentils

150 g of red lentils

6 cups of low-sodium veggie stock

2 stalks of sliced celery

diced capsicums: 1/2 green & 1/2 red

1/2 of a chopped onion

2 diced tomatoes

1+ tsp cumin

1 chopped up avocado (good luck - I can never chop the things! But mushed tastes the same to me!)

chopped parsley


1/4 tsp ground coriander

1/4 tsp ground turmeric

dash of paprika and chili/cayenne pepper

1 tsp crushed garlic

4 tbsp cider vinegar

ground pepper


Cook the lentils in the stock with cumin for about 20 minutes. Drain any leftover water and cool.

While the lentils are cooling off, throw the celery, capsicums, tomatoes, onion, and avocado in a big bowl. Mix the ingredients for the dressing in a small bowl.

Add the lentils to the big bowl, toss the dressing in, sprinkle the parsley over top, and serve.