Warm lentil salad with quick-marinated fennel flavoured with our Throat Comfort blend!
Well Autumn is finally here after a long, hot summer! It’s the season of stews, hot pots and warm soups but why not take a break and try our autumn alternative!
Here we have a light and flavoursome autumn salad which is the perfect balance of comfort and freshness. Made with lentils, fennel and coconut milk this recipe packs a punch; the lentils are even flavoured with our Throat Comfort blend! What's even better is that it only takes 25 minutes, so you whittle this up in no time!
Ingredients for 4 portions
Preparation time: 25 Minutes
For the lentils
• 200 g red lentils
• 200 ml vegetable stock
• 200 ml coconut milk
• 1 YOGI TEA® Throat Comfort teabag
• 1 tbsp lemon juice
• 1 tsp salt
For the marinated fennel salad
• 2 Fennel bulbs
• Juice of one lemon
• 1 tbsp apple cider
• ½ tsp salt
Also
• ¼ bunch basil
• Some fennel leaves
• ½ tsp black pepper, rough ground
Preparation
- Bring the lentils to a boil in a vegetable stock with coconut milk along with the teabag.
- Add lemon juice and salt and allow to simmer with closed lid on a medium to low heat. Stir occasionally.
- Finely grate the fennel, season with lemon juice, apple vinegar and salt and knead lightly with your hands. Set aside until serving.
- Arrange the fennel salad on the cooked lentils, sprinkle with torn basil leaves and fennel stalks and round off with pepper.
