Lentils are quick and easy to prepare compare with other dried beans and they combine well with many other foods and lots of seasonings. They are a very good source of cholesterol-lowering fiber and are full of little wonders like magnesium and folate. If you are at risk for iron deficiency, increasing your consumption of lentils is an excellent idea—especially because, unlike red meat, lentils are not rich in fat and calories.
Combined with arugula and mushrooms this makes for a delicious and super healthy cold salad.
1/2 cooked brown lentils
1 clove of garlic
1/4 teaspoon of red chili flakes
1 cup of arugula
1/2 cup of mushrooms (you can pick your favourite variety)
1 tablespoon of ghee
1 tablespoon of raisins
1 tablespoon of sunflower seeds
1 tablespoon of lemon juice
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
Heat the tablespoon of ghee in a saucepan and add the mushrooms and the garlic. Stir until the mushrooms are slightly golden. Add the cooked lentils and the chili flakes, cook for another minute and let it cool down. In a bowl toss the lentils and mushrooms with the olive oil and the lemon juice. Add the arugula, sunflower seeds and raisins just before serving. Season with salt and pepper.