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Picture of warm organic lentil salad recipe

Warm Organic Lentil Salad Recipe

I’ve never met a lentil I didn’t like! I’m obsessed with lentils. I have them most days a week. My parents never fed us lentils when I was growing up (shame on them!) and I never tried a single lentil until about 10 years ago. Now I’m hooked!

Over the past few months I’ve been crafting my go-to warm lentil salad recipe. It’s relatively easy for me to make – or throw together throughout the week because I generally have all ingredients on hand.

I was inspired by a lunch special at a favorite cafe and this great recipe http://www.bbcgoodfood.com/recipes/1262639/puy-lentil-spiced-roast-carrot-and-feta-salad. Lemon + lentils: genius!

Warm Lentil Salad Ingredients

  • Organic lentils. I use black beluga lentils most often.
  • 12 oz Organic rainbow baby carrots or equivalent (I use the 12 oz bag by Cal-organics; this is enough for 2 salad servings)
  • 1/2 to 1 TBS Organic maple syrup.
  • Shawarma spice (a few dashes)
  • 1 lemon (for juice)
  • 1/4 to 1/2 red onion, thinly sliced
  • Good quality feta cheese (just a few crumbles)
  • Organic arugula
  • Organic ripe nectarine or other stone fruit
  • Organic Mint
  • Organic Celery
  • Organic cucumber (optional)
  • Organic sliced radish (optional)
  • Organic extra virgin olive oil
  • Organic balsamic vinegar

Organic Lentil Salad Nutritional Benefits

  • Organic lentils: packed with protein, iron, fiber, folate, B vitamins and zinc
  • Organic arugula: plenty of green goodness!
  • Organic carrots: vitamin A, vitamin K, B vitamins, vitamin C, potassium, beta-carotene and antioxidants.
Picture of warm organic lentil salad recipe

Picture of warm organic lentil salad recipe with nectarine, red onion, feta, organic carrots, mint and baby arugula.

Warm Organic Lentil Salad Recipe Steps

  • Preheat oven to 400 degrees F.
  • Start cooking your lentils on a stove top according to their cooking instructions on the package. Or, if you have precooked lentils, take them out of the fridge.
  • Slice the baby carrots in half and arrange on a baking pan. (I put foil on my baking pan before I use it so I don’t have to scrub the pan later).  Drizzle with organic extra virgin olive oil. Sprinkle with freshly cracked pepper and sea salt and a few dashes of shawarma spice. Mix with your hands. Place carrots in the oven and bake for 20 minutes.
  • Remove the baked carrots from the oven and taste. Add more salt and pepper if needed. Drizzle with a little organic maple syrup and put the carrots back in the oven for 5 minutes. If you like radish, you could add your sliced radish to the pan at this time now too.
  • Saute the sliced red onions in a pan for about 5 minutes with either a little bit of organic extra virgin olive oil or organic coconut oil.
  • Add about 3/4 to 1 cup of lentils to the pan with onions. Add a few hefty squeezes of lemon juice. Heat for about 5 minutes.
  • Chop the organic celery, organic mint and cucumber if desired.
  • Assemble the salad: in a large bowl add 1.5 to 2 cups of organic arugula, celery, mint, salt and pepper. Add a few squeezes of lemon juice and a dash of organic extra virgin olive oil and mix. Add about 1/3 to 1/2 cup or more of the lentil/onion mixture. Add half the carrots.
  • Finally, top with thin slices of nectarine or other stone fruit, a few crumbles of natural feta cheese and drizzles of balsamic vinegar or balsamic vinegar reduction if you wish.
  • Enjoy!

 

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