Lentils And Celery Root -

Lentils And Celery Root

Ingredients

2½ tbsp (37 ml/30 g) uncooked lentils ⅔ (150 ml) cup water
Salt
1 tsp (5 ml) + 1 tbsp (15 ml) fruit vinegar
¾ cup (175 ml/100 g) celery root
⅓ pear
4 lettuce leaves (oakleaf preferred)
2 tbsp (30 ml) freshly squeezed orange juice
1 tbsp (15 ml) canola or vegetable oil
½ tsp (2 ml) medium mustard
1 tbsp (15 ml) chopped fresh marjoram
1 tbsp (15ml) chopped chives

Details

Serves: 2

Method

Add lentils and 2 pinches of salt to water and bring to a boil. Cover and cook on low heat for 15 minutes. Drain and add the 1 tsp (5 ml) of vinegar. Leave to cool slightly.

Meanwhile, peel and finely grate the celery root. Thinly slice the pear. Place 2 lettuce leaves on each plate. Lightly toss together celery root, pear slices and lentils and arrange on the lettuce leaves.

Combine orange juice, oil, the 1 tbsp (15 ml) of fruit vinegar, mustard and marjoram. Drizzle over the salad, garnish with chives and serve.

TIP:- Lentils contain a high amount of magnesium-the anti-stress mineral. A meal that includes ½ cup (125 ml) of dry lentils provides up to ⅓ of your daily magnesium requirement.

Per serving:- approx. 88 calories 5 g protein, 2 g fat, 13 g carbohydrates

Related food category:

• Salad