Spring Lentil Salad

Serves 4


  • 1 cup of french lentils, cooked and cooled
  • 1/3 cup of unsweetened shredded coconut, soaked for 10 minutes
  • 2 large carrots, shredded
  • 1/2 of a large english cucumber, diced
  • 1 roma tomato, diced
  • A few mint leaves, chopped
  • A few cilantro leaves, chopped
  • 2 tbsp olive oil or ghee
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/8 - 1/4 scant tsp hing powder
  • juice of 1/2 - 1 lemon
  • salt and pepper to taste
  • optional :: greens, sprouts, avocados, etc.

  1. In a large mixing bowl, add the lentils, coconut, carrots, cucumber, tomato, mint, and cilantro. Mix to combine.
  2. Bring the oil up to a medium - high heat in a stove top pan. Add the coriander, cumin, and hing to the pan and heat for about 30 seconds. The oil should be hot enough that the spices bubble and spatter a little bit in the pan. You just want to activate the spices and they don't need to cook for very long, just until the cumin seeds brown a little.
  3. Remove the pan from heat. Let cool for a minute or so and add the oil and spices, lemon juice, and salt and pepper into the chopped veggies. Stir to combine and adjust taste as needed.
  4. Enjoy!