½cupfresh squeezed orange juice1 orange, depending how juicy it is
1tablespooncoconut aminos
½teaspoondijon mustard
½teaspoonlemon zest
2clovesgarlicgrated or minced
¼cupfresh mint6g, thinly sliced
½cupfennel50g, thinly sliced
Toasted pistachios
Avocadosliced or cubed
Salt and pepper to taste
Instructions
For 2 1/2 cups of cooked lentils, you will need to cook 1 cup of dried lentils (195g). Here’s the perfect method for cooking lentils so they aren’t mushy or under done.
Rinse and drain the dried lentils and place them in a small pot with 2 cups of water (475ml).
Bring the lentils to a boil and then immediately turn the heat way down until they reach just a simmer.
Leave them simmering without a lid for 30-37 minutes, until all of the water is absorbed and the lentils are soft, but not falling apart. It might take longer depending on your elevation.
Once you have your cooked lentils:
Place the cooked lentils in a large mixing bowl, and add the orange juice, coconut aminos, dijon mustard, lemon zest, garlic, mint and fennel, and mix until everything is incorporated.
Top with chopped pistachios and avocado slices or cubes when serving.
Post a picture of your creation on Instagram and tag @cleanfooddirtygirl.