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BIO-BUD Lentil Caraway Mushroom Yam Warm Salad

Yields1 Serving

 5 ½ cups Shasha Bio-Bud lentils
 1 small yam (baked or cooked)
 ¼ cup shallot onion (diced)
  ½ red pepper (julienne)
 4 medium shiitake mushrooms or any other you like (quartered diced)
 6 champion mushrooms (quartered diced)
  1 cup chopped kale
  1 clove of garlic (minced)
  sea salt, freshly ground pepper
  1 tsp caraway seeds
  2 tbsp coconut oil
  ½ fresh lemon juiced
1

1 Blanche Bio-Bud lentils for 8 mins in boiling water. Drain and rinse with cold water. 2 In a frying pan over medium to high heate, fry the mushrooms, onion, caraway seeds and yams to golden colour with coconut oil. 3 Add red pepper, cook for another 5 minutes on low heat (don’t stir too much). 4 Add garlic, kale, cooked Bio-Bud Lentils and cook another 2 minutes. 5 Season with fresh lemon juice and serve.

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