Sweet Potato Lentil Salad by Christie Smirl 

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This salad has become one of my favorite meals to make because it is fast, easy, packed full of nutrients, high protein, high fiber and low calorie. Sweet potato is an excellent source of fiber, vitamin A, vitamin C, manganese, copper, potassium, biotin, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and phosphorus.  Lentils are rich in fiber, protein               (18 grams/1 cup),  folate, copper, phosphorus, potassium, iron, zinc, vitamin B1, vitamin B6, molybdenum and pantothenic acid. 

This is excellent for pacifying Pitta and Kapha, but can be slightly aggravating to Vata constitutions unless plenty of ghee is added to the lentils.

Ingredients

– 1 cup lentils

– 3 cups fresh greens

– 2 cups cubed sweet potatoes (leave skin on)

– 1 tablespoon chopped garlic

– 2 teaspoon grated ginger root

– 1 teaspoon fennel seeds

– 1/2 teaspoon Himalayan salt

– 1/2 teaspoon fresh cracked black pepper

– 1/2 teaspoon Hingvashtak

Instructions: Boil the lentils, fennel, ginger root, salt, pepper and garlic in a sauce pan with 3 cups filtered water for 25 minutes. Steam 2 cups diced till soft. Serve warm on a bed of fresh greens with spinach, kale or arugula. Sprinkly Hingvashtak on first few bites to aide in digestion and nutrient assimilation.

Serves 2-3 people

#FoodAsMedicine #DrChristie #HealthierVibrations

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