Aromatic vegan lentil salad with leeks and carrots. Refined with aromatic spices, olive oil and soy sauce. Perfect for a vegan snack, brunch or as a healthy office meal.
Heat pan on the stove and pour in oil. Put in leeks (cut into rings), cumin, curry powder, paprika powder, cardamom, parsley and diced carrots.
1 Piece medium leek, 15 ml Olive oil, 1 tbspn Cumin whole, 1 tbspn Curry powder*, ½ tbspn Paprika powder, ½ tbspn Cardamom, 2 tbspn parsley, 2 medium carrots
Mix well once until everything is evenly combined. Deglaze with a sip of water, cover and simmer for 10 minutes until the vegetables are soft but still crunchy. Set aside.
Some water for deglazing
Place cooked vegetables in a large bowl, add lentils, white wine vinegar, maple syrup, tamari, salt and pepper and mix vigorously until combined.
144 g Lentils (cooked) drained and washed, 30 ml White wine vinegar, 15 ml maple syrup, 15 ml Tamari, Salt to taste, Pepper to taste
Cover and place in the refrigerator to infuse for at least 2 hours, ideally overnight.
Arrange on plates and optionally enjoy together with bread or rolls.
Spelt bread, Spelt roll, Cherry tomatoes, Fresh herbs
Store remaining lettuce in an airtight container in the refrigerator for up to 4 days.