Thrive Lentil Salad with Spring Veg

Thrive lentil salad with Spring Veg by Alex Royal, the cofounder of 

Alex and her qualified team, have designed a safe and effective way to support our bodies natural detox system using whole foods and delicious recipes, like this one! 


  • 1,5 cups dry brown lentils 
  • 2 tablespoons olive oil
  • 1 large leek, roughly chopped (about 1 cup)
  • 250g asparagus, cut into pieces
  • Himalayan salt, to season
  • 3 cloves garlic, minced
  • 1 cup chopped fresh parsley
  • 0,5 red onion, chopped 
  • 0,5 cup chopped fresh herbs of choice (Chives, Coriander or tarragon would all work well)
  • 3/4 cup walnuts, chopped 
  • Optional garnish – Crimson microherbs



  • 1/3 cup olive oil 
  • 3 tablespoons red wine vinegar 
  • 1 teaspoon sea salt 
  • Freshly ground black pepper



  • Rinse the lentils and put them in a saucepan filled with salted water, and bring to a boil. 
  • Decrease the heat to a simmer, and cook for 20-25 minutes, or until lentils are tender yet chewy (check them often so as not to overcook).
  • While the lentils are cooking, prepare the other veggies: In a large sauté pan, warm the olive oil over medium heat. Add the leek and asparagus, sprinkle with salt and give them a good stir, and cook for 5-7 minutes. or until asparagus is tender. Add the garlic and cook an additional 2 minutes.
  • Make the dressing: In a small bowl, whisk together the oil, vinegar, salt and pepper.
  • When the lentils are done cooking, drain them and scoop into a large salad bowl. 
  • Fold the asparagus mixture into the bowl and dress while everything is warm.
  • Mix in the parsley, any additional fresh herbs of choice and walnuts
  • Top with some micro herbs for that finishing touch, and enjoy 





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