Penny’s Puy Lentil Salad

The perfect fresh dish providing protein, antioxidants, nutrients and good fats for glowing skin. Created by Bristol-based naturopath and Wild Oats Advisor, Penny Barnett.

Puy lentil salad with sprouted chickpeas and sardines

Serves 2


1 cup of puy lentils
150 g of fresh spinach
2 fresh beetroots or pre-cooked
1 big tomato -sliced
50g sprouted chickpeas
1 tin of sardines – exclude for vegetarians or vegans

For the dressing

Olive oil
Apple cider vinegar
1/2 lime
1 clove garlic, finely chopped
1 tsp grain mustard
1 tsp honey – exclude or subsititute for vegans
1 tsp dried oregano
1/2 fresh chilli, finely chopped

recipe 3Method

1.       Set the beetroot to cook for 45 – 60 minutes (leave the skin on)

2.       Rinse the lentils well, then leave to gently cook for 40 – 45 minutes

3.       Warm the sardines in a non stick pan on a low heat

4.       Steam the spinach for 5 – 7 minutes

5.       Add all ingredients for the dressing into a jar and shake to mix

6.       Peel the beetroot and slice

7.       Strain the lentils and place on plate, add the spinach, beetroot, tomato, sardines, chickpeas and dress with the contents of the jar.

Penny Plate

Penny Barnett

Penny is a Naturopathic Nutritional Therapist and has been working in health and well-being for over 10 years. Having originally studied and worked in the film industry she decided to turn her passion into her career, and to take her health into her own hands after suffering with facial acne for many years. She now has a young daughter with her husband Jonathan and is very happy in her skin! She trained with the Nutritional Healing Foundation and currently practises in Bristol. You can also sometimes find her on the shop floor working at Wild Oats among the products she loves!

T. 0772 556 9440
I. #PennysPlate

Step inside Penny’s kitchen, click here…

For Penny’s blog on Ultimate Tips for Optimum Skin Health, click here…

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