easy peas-y lentils salad

This flavourful beluga lentils salad with olives, tomatoes, parsley pesto, lime juice and masala, topped with green peas puree, hemp seeds, and black sesame is a dream... and super easy to make, too. You don't even need exact measurements, just throw in there whatever your soul feels like eating today.
Here is what I put in mine:
(serves 4)
for the lentils salad:
1 cup beluga lentils
400g tomatoes
100g pitted kalamata olives
the juice of one lemon
2-3tbsp parsley pesto
1 tsp garam masala 
freshly ground black pepper
olive oil + pumpkin seeds oil to taste
a few capers
hemp seeds
black sesame seeds

for the green peas puree:
400g green peas
2 tbsp coconut oil (solid)
almond milk (depending on desired consistency)
a pinch of sea salt crystals
pepper to taste

  • start by boiling the lentils in 1:2 lentils:water ratio - I used one cup of pre-washed and cleaned beluga lentils; put on medium heat and allow to boil, once the water boils, you can put on low heat and boil for about 25mins (watch out for the liquid - if it evaporates and the lentils are not done, just add a bit more; if there is excess liquid just drain out)
  • in a separate pot put the green peas to boil and boil for 5-10 minutes (don't let them lose colour and all the vitamins), drain, mix with the coconut oil and allow to melt, add salt, pepper, and puree the peas; depending on the density of the paste, you can add some nutmilk to allow for a creamier consistency 
  • cut the olives and tomatoes; drain (if needed) the lentils and transfer to a bowl - mix well the lentils, tomatoes, olives, pesto, lemon juice, masala, pepper, olive and pumpkin seeds oils together
  • plate by putting the lentils mixture first and top with a serving of peas puree
  • sprinkle with capers, hemp and black sesame seeds and enjoy