Brown Lentil Salad with Bell Pepper and Avocado
For the lentils
1 cup brown lentils
1 tbsp fennel seeds
2 cups water
For the salad
1 large green bell pepper (diced)
1 large red bell pepper (diced)
1 large yellow bell pepper (diced)
For the dressing
2 tbsps apple cider vinegar
1 avocado (mashed)
1 tsp black pepper (ground)
1⁄4 cup crushed almonds (roasted)
1 tsp olive oil
3 tbsps raisins (thinly chopped)
2 tsps sea salt
1 small yellow onion (thinly sliced)
Use a big pot and boil the lentils in the water until soft for about 30 min.
Preheat a skillet and add the olive oil, fry the onion for about 2-4 minutes until soft and golden brown.
Use a medium size bowl and mix all the ingredients for the dressing.
Use a big bowl to mix all the ingredients with the dressing, adjust taste before serving.