Warm Tuscan lentil salad

For me food doesn’t need to be glamorous, I like it simple, honest, organic, nutrient dense and totally delicious.

This is a warm salad I learned from my Tuscan friend Aikanta, her family use parmesan in this salad (of course) and no lemon or paprika.

This is my plant-base version.

On the retreats we serve it warm with roasted veggie. The garlic and smoked paprika go particularly well with the sweetness of the squashes.

Great energy boosting food, increase satiety, high in iron and potassium and complete protein.


Serve 6

250g black lentils (soak over night or at list an hour).
3 tbsp of olive oil
2 stalks celery, finely chopped

1⁄2 lemons. Juiced
1⁄4 tsp cayenne

1 clove of garlic, crushed
1 tbsp smoked paprika or Engevita if you prefer a cheesy flavour.

Wash the lentils and boil until soft, then drain.
Add celery, garlic, salt,  pepper, lemon juice, cayenne, olive oil and smoked paprika OR engevita (yeast flakes). Mix well with the lentils.


Simple is the new sexy!

Enjoy x