I’ve been up all night but not because of recipe testing but because of my baby crying.
So please excuse my mistakes, if you spot any.
I can honestly say last night was the roughest night of all.
Don’t know what the reason is though.
It might be hunger, teething or who knows what but it was tough.
I’m dreaming of my bed right now but I feel scared as I don’t know how this night will go.
I hope this is the worst it gets.
But enough mummy/baby talk, let’s share today’s recipe.
It’s a healthy lentil, carrot and chickpea salad.
It’s very nutritious and filling so it’s perfect for a light lunch option.
Here’s what you need.
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| Mummy’s Fast & Easy |
Ingredients:
- 2 carrots, grated
- 1 can of chickpeas(around 400g)
- 200g brown lentils
- a bunch of fresh parsley, chopped
- a pinch of salt
- 1tbsp lemon juice
- 1tbsp olive oil
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| Mummy’s Fast & Easy |
Preparation:
To prepare the lentils, place them in a pot with water and bring to the boil.
Cook for about 15 minutes and leave to cool down.
Drain the lentils and place in a salad bowl.
Add the grated carrot.
Drain the chickpeas and add to the salad bowl.
Add the dressing ingredients and mix well.
Sprinkle the parsley and serve.
Enjoy!
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| Mummy’s Fast & Easy |
Tip: Read the package instructions of the lentils you use as some take more time to cook then other!
