Creamy vegan red lentil salad
4 cups water
2 cups red lentils, rinsed thoroughly
1 medium avocado, peeled, pitted, and cubed
1 cup cherry tomatoes, halved
1/4 medium onion, diced
1/4 cup unsweetened soymilk or rice milk (I always prefer rice milk but if you use soy milk always use Non GM if you can!)
4 Tbsp. olive oil
1 tsp. salt
2 cups fresh spinach
Pine nuts, for garnish (you can use cashew nuts too or macadamia, which are nice and sweet)
I like to add a little chopped chilli to the mixture when I put it in the food procesor.
(If you are having the dish hot, warm the vegan cream mixture but don't boil it. Roast the tomatoes and onions in a pan with garlic and fresh herbs and add avo at the last minute. )
- Bring the water to a boil. Reduce to a simmer, add the lentils, and cook uncovered for 10 minutes.
- Drain the lentils, then add the avocado, grape tomatoes, and onion and mix well.
- Place the soy or rice milk, olive oil, salt, and spinach in a food processor and pulse 20 times.
- Combine the lentil mixture with the spinach mixture, sprinkle with pine nuts, and enjoy hot or cold!
ADD FRIENDS & ENJOY! :-)