You can almost hear the witch's chant! This spooky, warm eyeball salad would make an amazing attribute to any Halloween feast. Not only is it "eye pleasing," your body will love it too.
What you need:
- 2 cups beluga lentils
- 4 cups vegetable broth
- 5 cups diced veggies, I used 1 sweet potato, green pepper, 7 mushrooms, 3 carrots and 3 parsnips
- 1 can (540 ml) of chickpeas rinsed and drained
- 2-3 tbsp of curry powder
- 3 tbsp olive oil
- 1 orange
- Salt and pepper to taste
The how to:
- Peel and dice veggies into small bite sized pieces. Place in a bowl with chickpeas. Add olive oil and curry powder, toss and place on baking sheet with parchment paper. Bake at 425 degrees for 20 mins or until tender and golden.
- Rinse and drain beluga lentils and put in a pot with veggie broth. Cover and bring to a simmer. Continue to cook them over low heat until the lentils are tender but not mushy. Should take about 25 mins. Make sure not to overcook or they become very soft.
- Toss veggie mixture with cooked beluga lentils, salt, pepper and serve with half of an orange. The orange is to be squeezed on top before eating.
Note: The eyeballs are made with grape tomatoes sliced in half. The tomatoes are then stuffed with a piece of white mushroom, cut to size with a paring knife. The pupil/iris is made using a tiny piece of black olive.