Red Lentil, Parsley & Pea Shoot Dish

Course Warm Dish
Prep Time 25 minutes
Servings 1 person
By Nichlas Brandon


  • 3 cups water
  • 1 cup red lentils
  • cups curly-leaf parsley finely chopped
  • 10 grape tomatoes quartered
  • 1 avocado sliced
  • 1 handful pea shoots
  • 2 tablespoons olive oil
  • ½ lemon juiced
  • 1 teaspoon turmeric root powder
  • natural salt to taste


  1. Get ingredients ready for preparation and use.

  2. Pour the red lentils into a sieve and rinse them of any unwanted debris.

  3. Add the rinsed lentils to a stockpot with 3 cups of water and bring to a boil. Once it starts boiling, lower the heat and allow the lentils to simmer for 6-10 minutes (keep an eye on them after the 5-minute mark as they can finish sooner than expected).

  4. While the lentils cook, prepare the other ingredients. Pour olive oil, lemon juice, turmeric root powder and optionally any natural salt of choice into a bowl and whisk together using a fork.

  5. On your serving plate, arrange the pea shoots. Then slice the avocado to be used for decoration.

  6. Once the lentils are ready, drain off the water and add the lentils to the bowl containing your oil, lemon juice and turmeric mixture. Add in the chopped parsley and grape tomatoes and mix together thoroughly.

  7. Place your serving portion on top of the pea shoots, then add the avocado slices.

  8. And there you go; voila!

Recipe Notes

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Use cold-pressed, organic, non-refined and unheated oils only.

Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.

Special ingredient(s) used: