This is a perfect warm autumn salad when root celery and apple is in season. It’s a full flavoured dish that is best served with freshly baked bread and on a bed of fresh salad.
This dish keeps well in the fridge, so if you want to have some leftovers for the next day, double the amount.
Cooking time: 30 minutes, faster with pre-cooked lentils.
|Nutritional value 1 portion: 497 kcal|
45 g (38 E%)
24 g (45 E%)*
20 g (17 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 100 ml / 3 1/2 oz red lentils
- 300 g / 11 oz root celery
- 1 tsp salt
- 1 small red onion
- 1 apple
- 1 tbsp cooking oil
- 150 g / 5 oz frozen spinach
- 1 tbsp lemon juice
- 5 drops Tabasco
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 200 ml / 3/4 cup Turkish yogurt
- 4 tbsp roasted sunflower seeds
- Boil 100 ml / 3 1/2 oz red lentils with 0.5 tsp salt for 10 minutes.
- Peel and dice 300 g root celery. Boil the celery with 0.5 tsp salt for about 7 minutes in another pot.
- Peel and chop 1 small red onion and 1 apple and fry in 1 tbsp oil.
- Defrost 150 g / 5 oz frozen spinach and drain any excess water.
- Add the spinach to the frying pan with 1 tbsp lemon juice, 5 drops of Tabasco, 0.5 tsp ground cumin, and 0.5 tsp turmeric.
- Drain the lentils and the celery from water and add them to the frying pan. Cook for 5 minutes and stir in 200 ml / 3/4 cup Turkish yogurt. Top with 4 tbsp roasted sunflower seeds.
- Take a moment to be mindful – to appreciate the food. Eat slowly and calmly. When you eat slowly, you will eat less before you feel full.
- If you are saving leftovers, cool them quickly. Spinach contains spores that can form bacteria that in turn can form nitrate. This is not dangerous for grown ups, but can be harmful for children.