Maybe you stick to vegetarian food, and want to eat tasty, healthy and varied dishes? Our today's offer — lentil salad with broccoli and green peas — is a wonderful healthy salad recipe for lunch.
- lentil : 80 g
- water : 200 ml
- green peas : 50 g
- broccoli : 100 g
- cedar nuts : 20 g
- avocado : 1 piece
- lemon juice : 1 Tbsp
- olive oil : 40 ml
- salt : 0.5 tsp
Stages of cooking
Rinse lentils. In a saucepan, bring the water to a boil, add the lentils. Reduce heat to low and cook, without covering, for 35-40 minutes. Cooking time of lentils depends on its type. Need to focus on the time indicated on the packaging of the product. Ready lentils fold on a sieve and let drain excess liquid.
If green peas are frozen, then it should be immersed in boiling water for 5-7 minutes without defrosting. Throw in a colander and rinse with cold water so that the peas retain it's green color. If fresh - do the same, but cook in boiling water for no more than 3 minutes.
Disassemble broccoli into small inflorescences, dip into boiling water and cook for 3-5 minutes so that broccoli remains slightly crispy. Throw in a sieve and pour over with cold water. Frozen broccoli, without defrosting, dip into boiling water and cook for 5-7 minutes. Also fold on a sieve and rinse with cold water.
Combine lentils, broccoli and green peas in a salad bowl.
For dressing: cut avocado in half, free from skin and bone. Cut the pulp into pieces, put in a small bowl, pour in olive oil and lemon juice. Using an immersion blender, turn the avocado into a smoothie. Salt to taste.If the avocado is very ripe, then it is enough just to knead it with a fork and mix it with oil and lemon juice.Put the dressing in a salad bowl and mix everything thoroughly.
Salad with lentils and broccoli is ready. Sprinkle with pine nuts before serving.