It’s been awhile since I posted something, but I was feeling inspired by another lentil salad I made today. I say another because my last post was basically the same recipe, only this one uses a different type of lentil and mixed micro greens instead of romaine. It’s so tasty and simple, I got up this morning and was able to make this salad in 30 minutes before I had to get ready for the day. And it should allow me enough leftovers for the next 2-3 days. So that being said, I highly recommend this recipe to anyone looking for something easy, healthy, and quick to prepare.
For the lentils:
-1 cup lentils
-3 cups water
-1 pinch sea salt
-1 bay leaf
For the Veggies:
-1/2 red onion, small diced
-1 carrot, small diced
-2 tablespoons extra virgin olive oil
-optional: chopped parsley and basil
For the Salad:
-extra virgin olive oil
-micro greens, or your favorite greens
- Search lentils for any small rocks and remove. Add lentils to a medium pot with the water, a pinch of salt and a bay leaf. Bring to a rapid boil, then turn the heat to simmer and cook covered with a lid for 25 minutes. *Note: add more water to the pot throughout the cooking process if you notice the lentils have absorbed most of the water.
- Once the lentils have cooked for about 15 minutes, add olive oil to a heated pan. When the oil is hot, add the carrots and onions and sprinkle with salt and pepper. Cook about 5 minutes or until soft. Add the chopped herbs and mix in.
- When the lentils are done, strain them if there’s excess water. Remove and discard the bay leaf. Add the cooked vegetables to the pot of lentils and mix together. Allow the lentils to cool, then pour over a bowl of greens, drizzle with olive oil, add feta, avocado and sprinkle with salt and pepper to taste. Enjoy!
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.
-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 cup extra virgin olive oil + 1 tablespoon
-Splash of red wine vinegar
-salt and pepper
- 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.
- 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.
- 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.
- 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!
These tacos are so delicious I nearly forgot to snap a photo for this post because I was too focused on eating them. Rarely do I have vegetarian tacos, but seeing how my New Years resolution was to do more meatless meals, I decided to try something different with one of my favorite winter vegetables, delicata squash. I roasted the squash and paired it with black beans, pickled shallots, cilantro, lettuce, pomegranate seeds and sour cream with spices. The recipe can be made vegan simply by removing the sour cream. So delicious and quick to make!
(enough for 1 really hungry person, or 2 moderately hungry people)
-1 delicata squash
-1 small head of lettuce, chopped
-1 shallot, sliced
-1 can black beans, drained and rinsed
-organic corn tortillas
-1/4 apple cider vinegar
-1 tbs sugar
-extra virgin olive oil
- Heat oven to 425 degrees F. Peel squash and cut it into 1/4 inch rounds. Remove seeds, cut rounds into halves and place in a bowl. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper. Place on a lined baking sheet and roast for 20-25 minutes.
- In a small bowl, combine shallots with vinegar, sugar, and salt for a quick pickling. Stir every few minutes while the squash cooks. In a separate small bowl, combine sour cream with chipotle seasoning.
- Heat drained black beans in a small saucepan over medium heat. Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
- Heat tortillas on the stovetop by placing them directly on each open burner and toasting over medium heat. Flip as each side starts to brown.
- When squash is done, put tacos together by filling them with sour cream, squash, drained shallots, beans, lettuce, cilantro, and pomegranate seeds.
Let me know what you think!