3 Speedy, Healthy Meals To Make This Week | SheerLuxe

Ingredients

• 250g of dried red split lentils
• 1 onion, thinly sliced (or use around 150g frozen chopped onions)
• 1 tsp of ground turmeric
• 1½ tsp of medium curry powder
• ¼ tsp of ground cinnamon
• 1/8 tsp of medium chilli powder
• 1 small handful of dried curry leaves, roughly crushed
• 1 x 28g vegetable stock pot or 1 vegetable stock cube
• 1 x 400g tin coconut milk
• 400g of tomatoes, half of one reserved for garnish, the remainder chunkily chopped
• Salt and freshly ground black pepper
• 150g of sushi (sticky) or jasmine rice, rinsed under cold water in a sieve until the water runs clear
• 1 tbsp of rice wine vinegar
• 75g of frozen edamame beans
• Salt
• 150g of very fresh salmon fillet, skinned and cut into 1.5cm cubes
• 1 small carrot, peeled and shredded or grated
• Pickled cucumber or pickled red cabbage, red onion or ginger, or other pickles from a jar
• 1 ripe avocado, halved, stoned and thinly sliced within its skin
• 2 spring onions, trimmed and thinly sliced diagonally
• Mixed black and white sesame seeds, toasted
• For the marinade: 1 tbsp of dark soy sauce
• ½ tbsp of rice wine vinegar
• ½ tbsp of toasted sesame oil
• 1 small pinch of dried chilli flakes
• For the sauce: 2 tbsp of thick mayonnaise
• ½ tsp of dark soy sauce
• ¼ tsp of sesame