Ingredients
- Puy lentils – 1 cup
- Red Swiss Chard – 1 bunch – stems removed from leaves and sliced thinly
- Leaves roughly chopped
- Celery – 2 to 3 ribs – sliced into thin diagonal slices
- Raisins – 2 handfuls
- Lemon – 1 – juiced and zested
- Apple – 2 – sliced thinly
- Green onions – 1 bunch – sliced thinly
- Leek – 1 medium – thinly sliced
- Cilantro – 1 bunch – leaves chopped
- Olive oil – ½ to ¾ cup for dressing + extra for cooking vegetables
- Garlic – 1 clove finely chopped or crushed
- Salt and ground pepper
Directions
- Cook lentils in water for approximately 20 minutes (when done, the puy lentils will be firm). Drain, extra water. Set aside to cool.
- Heat olive oil over medium heat. Sautee leeks for 5 to 10 minutes until softened. Add sliced Swiss chard stems and 1/3 of the sliced celery. Sautee for 3-5 minutes stirring frequently. Add Swiss chard leaves. Cook for additional 2-3 minutes. Remove from heat.
- Mix lentils, sliced apples, green onions, chopped cilantro, sautéed vegetables, sliced celery. Add raisins.
- Mix olive oil, lemon zest and juice and garlic.
- Mix salad with dressing and serve.
If you have any questions about your diet, foods, meal options or how Naturopathic Medicine can help you, please call 613-290-6115.
Graham Beaton is a Naturopath practicing in downtown Ottawa.
