Green Lentil Salad

Who doesn’t like an easy, mindless recipe?  That’s what this lentil salad recipe basically is, plus, it makes great leftovers, is super healthy and tastes delicious!  I think it’s perfect for this season when the weather is warmer since our bodies are looking to be nourished with more cooling foods.

It’s best to prepare your lentils within a couple months of buying them as it’ll make cooking them simpler.  Know that it is best not to add salt or any acidic ingredients to the lentils until the last 10-15 minutes of cooking, as this will result in crunchy lentils even though they’re cooked.  Also, there are different types of lentils, therefore, different cooking methods required, so this recipe specifically calls for green lentils.

FullSizeRender (17).jpg

 

Ingredients

-1 cup green lentils

-2 cups chicken broth (or water)

-1/2 yellow onion, chopped

-2 cloves garlic, finely chopped

-1 bay leaf

-1/2 cup crumbled feta cheese

-1 avocado, cubed

-2 cups romaine lettuce, chopped

-1 tablespoon pesto

-1/2 lemon

-1/2 cup extra virgin olive oil + 1 tablespoon

-Splash of red wine vinegar

-salt and pepper

 

Instructions

  1. Rinse lentils in a mesh strainer making sure to check for pebbles (remove pebbles if you find them).  Heat a medium pot over medium heat. Add a tablespoon of olive oil to the pot.  Once hot, add the onion, garlic, salt, and pepper.  Cook for 30 seconds or until softened and aromatic.
  2. Add the lentils and bay leaf to the pot with broth or water.  Turn heat up to medium-high.  Once at a gentle boil, turn heat down and simmer for 45 minutes. Add salt to the pot the last 10 minutes of cooking.  Remove from the heat and keep covered for at least 10 minutes so lentils can soak up the rest of the water.
  3. While the lentils finish cooking, make the dressing by mixing together olive oil, red wine vinegar, lemon juice, salt, and pepper in a small cup or bowl.
  4. To a large bowl, add the chopped lettuce, lentils, feta, avocado, pesto, and the dressing.  Option to serve with a side of toasted pita bread.  Enjoy!

Smoky Bacon Potato Leek Soup

Dear bacon lovers,

I have found your new favorite soup.  This dish is one I will long for all Spring and Summer as I wait for the return of soup season. The combination of seasonal vegetables with the smoky spices and bacon create a heavenly aroma that’s equally as delicious.  I guarantee you’ll be hooked.  Serve to your whole family or dinner guests this holiday season.

Ingredients

fullsizerender-12

-3 pieces bacon, chopped

-1/2 yellow onion, diced

-1 large russet potato, peeled and chopped into medium-size pieces

-1 large leek or two small leeks, tops removed, white parts sliced width-wise

-4 cloves garlic, minced

-2 dried bay leaves

-1-2 teaspoons paprika (I eyeball it)

-1-2 teaspoons smoked paprika (I eyeball it)

-1-2 teaspoons salt and pepper

-1 teaspoon extra virgin olive oil

-1 teaspoon thyme leaves

-4 cups low-sodium chicken broth

-1 tablespoon heavy cream

-chives for garnish (optional)

-croutons or crushed cheesy crackers for garnish (optional)

FullSizeRender (11).jpg

I crumbled these on top and they were delicious

Instructions

  1. Heat large stock pot over medium-high heat.  Add olive oil.  When hot, add onions and bacon, and cook until browned. Add some paprika, smoked paprika, and pepper.

fullsizerender-9

 

2. Add the leeks, potato, garlic and thyme.  Sprinkle with more paprika, smoked paprika, pepper, and this time some salt.  Cook five minutes.

 

fullsizerender-8

 

3. Pour broth into the pot and add bay leaves.  Cover and simmer for 20 minutes or until  the vegetables are soft.  Remove the bay leaves and let the soup cool for at five minutes.

 

fullsizerender-7

 

4. Transfer to a blender (in batches if necessary) and add the cream.  Blend until smooth. Serve in bowls and garnish.