Thursday, February 27, 2014
Warm Lentil Salad
This lentil salad has almost become a staple in our house. The only problem is that we rarely have much left over so it's usually gone the second day. Maybe next time I should double the recipe...
Lentils are great as a side dish with fish or chicken, or you can have them as more of a main dish, with a side salad or roasted vegetables. These little legumes are quite versatile, and they're packed full of nutrients!
Lentils contain: Fiber, Folate, Magnesium, B-Vitamins, Iron, Potassium and Protein.
Plus, they help to stabilize blood sugar - so no afternoon crash if you eat these guys for lunch!
Warm Lentil Salad (serves 4-6 as a side dish)
2T plus 1/4C Olive Oil
2 Leeks, sliced 1/4" thick
2 Carrots, diced
1t Garlic, minced
1C Dried Lentils, rinsed. Sprouted lentils are great!
4C Broth (I like to use homemade veggie or duck broth)
3t Dijon Mustard
2T Red Wine Vinegar
Salt & Pepper
- Rise the lentils, and pick out any stones or discolored lentils.
- Cook the lentils in the broth. Bring to a boil, then add lentils and lower the heat. Simmer for 20-30 minutes, until the lentils are soft.
- While lentils are cooking, heat the olive oil in a saute pan. Add the leeks and carrots, and cook for about 5 minutes, stirring frequently. Add the garlic and cook for another minute. Set aside.
- When lentil are done, drain (reserve the broth if you want, I like to drink it!), and put lentils in a mixing bowl with the leeks and carrots.
- For the dressing, combine the remaining olive oil with the mustard, vinegar, salt and pepper. I like to do this in a small jar with a screw-top lid, and give it a good shake to combine the ingredients. Pour the dressing over the lentils and stir.
- Allow the lentils to cool slightly, about 10 minutes, and serve warm. They also can be put in the fridge and eaten cold or room temperature later.