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!
Preparation time: 25 Minutes
Ingredients for 4 portions
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
• ¼ bunch basil
• Some fennel leaves
• ½ tsp black pepper, rough ground
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.
We hope you enjoy this recipe! If you did, we have many more delicious recipes for your try here!