Tag Archive for 'lentil'

Lentil, Mint and Feta Salad

While I *thought* I was going to return to blogging when I last hit the publish button (circa July 2, 2012), life sometimes has its own idea of what you *will* be doing (ergo, things do not always go according to plan). I will resist sharing the specifics because the reasons are too numerous, however I can tell you that I’ve truly missed blogging. Since my life has been anything but simple, in an attempt to balance my reality, I find that often times it is a simple dish, prepared well, that allows me to achieve balance and enables us to reconnect here …in one of my FAVORITE spaces.

I recently shared this dish with my friend Holly and she raved it was one that she would like to make sometime soon. Between the two of us we nearly polished off the entire bowl. It was just that good.

Lentil, Mint and Feta Salad

Ingredients

1 cup lentils, rinsed

6 cups water

2 cups low-sodium chicken broth (vegetable broth can be substituted)

5 garlic cloves, crushed

1 bay leaf

5 TBS olive oil

3 TBS white wine vinegar

1/2 cup pitted kalamata olives, halved

1/2 cup fresh mint leaves, chopped

1 large shallot, minced

1/2 cup (2 oz) feta cheese, crumbled

1 small lime, juiced

Directions

Place lentils and 1 tsp salt in bowl. Cover with 4 cups warm water and soak for 1 hour. Drain well. At this point lentils can be kept in fridge for up to two days before cooking.

Adjust oven rack to middle position and heat oven to 325 degrees. Place lentils, 2 cups water, bay leaf, broth, garlic, and 1/2 tsp salt in medium saucepan (or 8-1/2 x 11 baking dish). Cover and bake until lentils are tender but remain intact. Approximate cook time is 40-60 minutes. Remove from oven and set aside to cool until warm.

In a large bowl, whisk together oil and vinegar.

Drain lentils well, remove bay leaf. Add drained lentils, feta, olives, mint, salt, pepper and lime to dressing and toss to combine. Garnish with a bit of feta cheese before serving.

Enjoy!

Salmon Avocado Salad Cups & Petite Lentil Salad

Avocado Salmon Gina von Esmarch

With our house under construction, and a dietary cleanse underway, I am challenged to learn new ways to eat with limited resources. I am craving nothing less than the freshest foods and this meal hits the spot. It isn’t an overly fussy dish but it is a wonderful summer meal for lunch or dinner. Field greens could easily be added to build out a larger plate. And if you are not dieting, a large crusty loaf of french bread and a glass of crisp white wine would be the perfect accompaniments.

Lentil Salad can be made in advance and kept in refrigerator for up to 3 days.

Salmon Avocado Salad

Dressing Ingredients

1 tsp Dijon mustard

1 tsp white wine or champagne viniagrette

1 tsp fresh lemon juice

1/4 cup olive oil

salt and pepper to taste

Salad Ingredients

1 TBS capers

1 (4 oz) package thinly sliced lox (Trader Joe’s Brand Preferred), medium chop

1 large tomato, finely chopped

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

1 green onion, finely chopped

3 avocados

Dressing Directions

In a small bowl. Whisk together first 6 ingredients. Set aside.

Salad Directions

In a large bowl, gently toss all salad ingredients together. Half avocados and coat with lemon juice. Fill each avocado with the salad filling and arrange on a serving platter. Serve immediately.

Petite Lentil Salad

Lentil Salad Ingredients

1 bag petite lentils, cooked al dente

1-2 carrots, finely chopped

1 stick celery, finely chopped

1 cup English cucumber, finely chopped

1/2 cup Italian parsley, finely chopped

1/4 cup olive oil

1 Meyer lemon, juiced (1/2 cup)

2 tsps white wine vinegar

2 tsps garlic salt

pepper to taste

Lentil Salad Directions

In a large bowl, mix together lentils, carrots, celery, cucumber and parsley.

In small bowl, combine lemon juice, vinegar, garlic salt and pepper to taste. Pour over lentil salad.