Lentil Vegetable Bowl with Pineapple Celery Salsa

Ingredients

• 100 g Beluga lentils
• 200 g Broccoli florets
• 100 g Sugar snap peas
• 1 red bell pepper
• 5 g Ginger
• 150 g pineapple chunks
• 1 stalk Celery
• 0.5 tsp turmeric powder
• 4 tbsp olive oil
• 2 tbsp Lime juice
• 1 tsp Mustard
• 1 tsp maple syrup
• Salt
• Pepper
• chili flakes
• 1 handful coriander leaves

Instructions

1. 1.

   Cook lentils in double the amount of boiling water for about 20 minutes over low heat until tender. Drain and let cool.

2. 2.

   Clean, wash broccoli and sugar snap peas, blanch in salted boiling water for 5 minutes, shock with cold water, drain and set aside. Clean bell pepper, wash and slice into strips.

3. 3.

   For the salsa, peel and chop ginger. Dice pineapple chunks. Clean celery, wash and dice into small cubes. Combine both in a bowl and mix with turmeric, olive oil, lime juice, mustard, and maple syrup. Season with salt, pepper, and chili flakes.

4. 4.

   Shake coriander leaves dry. Arrange lentils, broccoli, sugar snap peas, and bell pepper strips in two bowls, pour salsa over them, and sprinkle with coriander before serving.