Smoked Salmon Living Lentil Bowl

{ This bowl is practically overflowing with protein-rich and low-cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s. It’ll provide a spring lunch of stately standards. }

{ INGREDIENTS }

1 teaspoon extra virgin olive oil

1 small brown onion, chopped

1 garlic clove, finely chopped

1 teaspoon grated ginger

50 g (13/4 oz) brown lentils, rinsed

375 ml (13 fl oz/11/2 cups) chicken stock or filtered water

1 tablespoon ground cumin

1 handful coriander (cilantro), chopped

2 tablespoons capers, rinsed

100 g (31/2 oz) baby English spinach leaves

100 g (31/2 oz) smoked salmon

35 g (11/4 oz/1/2 cup) snow pea (mangetout) sprouts

freshly ground black pepper, to taste (optional)

Squeeze of lemon juice

{ METHOD }

Heat the oil in a medium saucepan over medium heat.

Add the onion, garlic and ginger, then cook for 3–4 minutes, until softened.

Add the lentils, stock or water and cumin.

Bring to the boil, then reduce the heat to low and simmer for 20–25 minutes, until the lentils are tender and the liquid has been absorbed.

Stir through the coriander and capers.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

Prep time: 10 MINUTES
Cook time: 30 MINUTES
Total time: 40 MINUTES
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Categories: MAINS.