Lentils are low GI so great to include in the diet, but can be dull without some fantastic other flavours around them. I would love to make daal, but just want chapatis, and although I have some ideas on how to make low GI chapatis, I haven't experimented yet, so for now, I'm using them in lots of salads. This is a warm and satisfying salad, filled with amazing flavours.
Ingredients
One chicken breast
100g raw lentils
A generous handful of mushrooms, cleaned and sliced
A tablespoon of butter
2 cloves garlic, crushed and finely chopped
A handful of peanuts, bashed in a pestle and mortar
5 spring onions, cut the bottom into 8 cm strips, finely chop the rest
A selection of leaves
A bunch of parsley florets
Bring some water to the boil.
Add the chicken breast and boil for 20 minutes until cooked through.
Remove the chicken from the water and leave to cool.
Add the lentils to the same water. Bring back to the boil.
Boil for 25 minutes until cooked, but still firm.
Melt the butter in a pan.
Add the garlic.
After one minute, add the mushrooms, cook for 4 minutes.
Add the peanuts.
Meanwhile, shred the chicken.
Add to the mushrooms.
Add the spring onions.
Add the parsley
Add the lentils
Stir well.
Arrange the leaves in a bowl and pour the salad over.
Eat while warm.
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