Cumin spiced Lentil Salad

I wanted to start off the new year right, and to do that I knew I had to eat healthier. So, good bye fatty foods and hello fruits and veggies.

Lately I've been flirting with the idea of going on a plant based diet. Just to try something new. So, I went on a hunt for healthy recipes and came across a dish called Cumin lentil salad. I got it from DeliciouslyElla website. This was my first time trying one of her recipes, and I must say I was pleased with the results. However, I tweaked this recipe just a tinge to suit my palate. And let me tell ya, it was so filling and delicious....and healthy! Even my spouse loved it. The flavors are still doing a happy dance on my tongue as I type this. All the ingredients should be available at your local supermarket.

Here is the recipe:

1 cup of Green Lentils

2 carrots chopped diagonally

1 red Onion chopped diagonally

2 teaspoons of cumin seeds

2 teaspoonsof ground coriander

2 teaspoons of fennel seeds

1 teaspoon of Jalapeño powder

2 tbsp. of olive oil

Salt and pepper

First, boil the green lentils for 20 minutes, until slightly tender.  Then drain liquid and set aside. Meanwhile chop the carrots and red onion and place it on a baking sheet. Add ground coriander, cumin seeds, fennel seeds, jalapeno powder, salt and pepper and drizzle olive oil. Mix well and bake for 15 minutes on 350 until slightly caramelized. Once done, toss veggies into lentils.

Tahini and cashew cream.

1 tbsp. Tahini

1/2 cup of cashew

1 lemon

4 tbsps.  of water

pinch of salt

1 teaspoon of jalapeño powder (Optional)

Place all the ingredients in a blender. Blend until smooth and creamy. Add more water if necessary. Then place dollops on the lentil salad.

Garnish with toasted pine nuts and watercress leaves. 

Side note: It's even tastier with a side of guacamole. Try it!