Even though I have already posted a couple of lentil based recipes in less than a month, I would like to share with you one more (but not the last) favorite recipe. I chose today to add black lentils into a fresh spinach and avocado mix for a buttery divine texture.



I use lentils so often because they are fully loaded with vitamins, iron, fiber and proteins and low in calories. Therefore, they are part of my weekly meal plan, especially in the summer.

However, by combining lentils with all the vegetables in season, you get not only the valuable nutrients (Read more Couscous with Lentil and Yoghurt Paste), but also bring a new flavor touch to your meals with every occasion.

Whenever I have a hectic week that keeps me away from the kitchen, I simply cook lentils (all the colors) in bulk, keep them in the fridge, and adding them the next days to whatever fresh vegetables or fruits I have on hand. This way I still get my healthy bite every day without so much effort.



Now to get on with the recipe, this salad is not only packed with extra iron, but it’s so delicious and makes it just a perfect plate for lunch or dinner. Don’t be afraid to use half a lemon as it gives it a refreshing twist.

Print Iron Booster Salad Author: Cook it fit Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 2 Ingredients 200 g black lentil stew

1 bundle of fresh spinach

½ avocado, chopped

1 onion, thinly chopped

3 cloves of garlic, peeled and mashed

½ fresh lemon

a pinch of dried chili flakes

fresh chives, coarsely chopped

1 tablespoon of extra-virgin olive oil(or butter)

sea salt and pepper Instructions In a small saucepan bring water to a boil, add the lentils and lower the heat. Let it cook until the lentils are tender but still hold a texture, about 30 minutes.The proportion is 3:1 (3 parts of water for 1 part of lentils). Meanwhile, chop the vegetables and have them ready. Once the lentil stew is done, heat the olive oil in a medium saucepan. Add the onion, garlic and chili, lower the heat and let stir for 2 minutes or until softened. Add in the spinach and gently cook it for a couple of minutes. When the spinach has wilted down, add also the avocado and stir in for 1 more minute until it starts to melt. Transfer the lentil stew to the saucepan, stir in for 2 more minutes and squeeze half a lemon on it. Notes Serve it on a plate or bowl and garnish it with fresh chives or your favorite herbs and enjoy it! Get creative, use the ingredients you have at hand and stay healthy! Make sure you only “cook it fit”. 3.2.2885