Super veggie
Bryan Johnson's Super Veggie Salad is a vibrant and nutritious dish packed with a variety of wholesome ingredients. The salad boasts a colorful array of vegetables,
Ingredients
- 45 grams Black lentils ( 45 grams dry, ~150 grams cooked )
- 250 grams Broccoli head+stalk
- 150 grams Cauliflower.
- 50 grams Shiitake or Maitake Mushrooms
- 1 clove a piece Garlic
- 3 grams Ginger Root
- 1 Lime juice
- 1 Tbsp Cumin
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Hemp Seeds
- 1 Tbsp of extra Virgin Olive Oil After prep
Instructions
- Weigh vegetables and place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger, and garlic in boiling water. Boil until tender, about 7-9 minutes. Steaming is also an option.
- For lentils, bring water to boil in a medium saucepan. Add lentils and cook uncovered for 18-20 minutes until "al dente." Drain and rinse under cold water.
- Blend cooked vegetables, lentils, dried cumin, apple cider vinegar, fresh lime juice in a high-speed blender until it becomes a thick soup. Add vegetable water (or steaming water) if needed to adjust texture.
- Serve topped with hemp seeds.
- Enjoy your nutritious and flavorful soup!
Nutrition
Calories: 378kcal | Carbohydrates: 64g | Protein: 25g | Fat: 6.8g