It is the first rainy autumn day since long. Although I would’ve loved to stay in the summer mood for longer, the autumn always brings new things about. And I have to admit that I’m not the strongest concerning my motivation for studying with sunny weather, so at least there is one positive aspect of autumn. Furthermore I am looking forward to the colors. Red, brown, orange, purple. It’s such a diverse color palette, I cannot wait for that any longer. So I thought this salad would be perfect for today. It’s still a salad, so it fits the summer feeling, but is warming and has the colors of autumn.
This is what you need – serves 2
- 2 handful cabbage leafs, torn in smaller pieces
- 1,5 cup red lentils, rinsed.
- 3 cups bouillon
- 8 mushrooms, chopped
- 1/2 red pepper, finely chopped
- 1 clove garlic, finely chopped
- big hand pumpkin seeds, roasted
- big hand of raisins
- 1 hand fresh parsley, coarsely chopped
- 1 tbsp turmeric
- 1 tsp grounded ginger
- 1 tbsp coconut oil
- coarse salt
- dash of spicy pepper & garlic olive oil
Take the lentils and put them together with the bouillon to a pan, bring to a boil until all the bouillon is absorbed, add the ginger, turmeric and raisins, and then turn off the heat. Meanwhile, add some coconut oil to a frying pan and fry the garlic and pepper for 1 – 2 minutes, then add the mushrooms.
Take two plates and divide the cabbage leafs with the lentils on top. Add the mushrooms and pumpkin seeds, sprinkle some coarse salt, add the parsley and finish with a dash of spicy olive oil.
Hope you enjoy it!