I change this recipe a little bit from the original recipe. I added two Granny Smith apples into the soup instead of one, three more heads of garlic, 1 tablespoon of chicken consommé, full fat instead of light coconut milk, and three cans instead of two of the chickpeas. This recipe was absolutely delicious!
1 cup cooked green lentils
1/2 cup grated raw carrot
1/4 cup finely chopped fresh cilantro leaves
1 1/2 tsp. sesame oil (or more, to taste)
2 TBS. fresh lime juice (or more, to taste)
1 tsp. Bragg Liquid Aminos
Himalayan salt (to taste)
1/4 tsp. ground cumin
Cook green lentils according to the directions on the package (don’t overcook). Add carrots and stir. Stir oil, lime juice, salt and spices together in a small bow, and then gently stir into the lentil mixture. Let the salad sit covered in the refrigerator for 2 hours.
**Time Saver Tip: Trader Joe’s sells prepared lentils in the refrigerator section that are vacuum packed and work GREAT in this recipe!
*****Recipe Courtesy of The Ultimate Reset by Beachbody http://myultimatereset.com/KaneCoaching
Foodie Karma 