Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary. 12.2 g Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted. My favorite one so far?! 25.6 g First, over low heat, sauté sweet red onions in olive oil. Then while the lentils were doing their thing, I sautéed up a bunch of broccoli, mushrooms (optional, if you don’t like them), red onions and garlic until they were nice and cooked, but still a little bit crisp (versus being totally soft). I love this recipe. All of those garlicky veggies paired perfectly together with the savory lentils and fresh spinach. It´s amazing how long time ago salads were just so plain and now we´ve found ourselves cooking spectacular creative dishes! For extra delicious lentils, I recommend also adding in a generous pinch of salt and pepper, a pinch of crushed red pepper flakes, and a pinch of garlic powder when you add in the vegetable stock. Divide the salad greens among chilled plates and top with lentil salad mixiture. On Friday night, an enormous storm decided to barrel through Kansas City and flood our neighborhood and overwhelm the roof of our apartment building…which resulted in literally buckets and buckets of sludgy water leaking down my walls and collapsing part of my ceiling…which promptly turned our dinner-and-a-movie date night “in” into an all-evening mopping and cleaning fest. Love all your recipes – Thanks for sharing them. So we’ve substituted Pellegrino for wine, we’re taking a break from bread, and I stocked my fridge full of all of my favorite fruits and veggies to cook us some ultra-fresh dinners for a week. And after two tries, I think I nailed it. What a bummer to come home to that. more about me ». For the salad, place the cooked lentils and the spinach into a serving bowl. I usually just make them in a thick soup, but I love the salad idea, it looks delicious. ★☆ I used arugula instead of spinach and it worked well too! Total Carbohydrate Thank goodness we were home, or half of my apartment would have been completely flooded. But as always, it really does feel so good to be back. DO NOT ADD SALT at this stage, as it toughens the lentils. It’s delicious when served warm, and also makes great leftovers after being chilled. Cut the pomegranate into halves and remove the seeds. :) Been following different websites to improve my skills! Thanks for creating it! Lovely combination of flavours. I love lentils and I love France, but I’ve never thought about the two together, until now : }. While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned. This looks fantastic…can’t wait to make it. Thank goodness you were home for the flood and a/c problems or you could have come home to a moldy mess. 8 %. Welllll, I should probably say that it mostly feels good to be back. Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock. Still, crazy apartment complications aside, I’m happy to get back into the swing of things this week. :), To make the salad, I simply popped a pot of lentils on the stove to simmer in some veggie stock. Can’t wait for France pics. Looking forward to giving it a try! Keep them warm. Sorry to hear about the flooding. Baguettes, cheese, more baguettes, more cheese, wine, dessert …. ★☆. And while I toyed with the idea of whipping up a more complicated lemon vinaigrette, I found that the straight lemon juice cut through and balanced out out all of those other strong flavors on its own, and brightened the salad up deliciously. So this past weekend, I decided to try making my own more savory version of this salad at home. Add feta cheese and mix to combine, season with salt and pepper to taste. For the dressing, place all the dressing ingredients into a bowl and mix well. I was craving something far more savory with a super bright, lemony twist. Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that … Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt. Then, I added everything together in a big bowl, along with an extra spoonful of olive oil and lots of freshly-squeezed lemon juice and zest. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads. It’s so absolutely delish! Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted. Required fields are marked *, Rate this recipe Definitely the perfect meal to start our little week of extra-healthy eating. It was inspired by a lentil spinach salad that I had with my friend, Kathryne, at a new local place called tLoft right before we left on the trip. Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. Stir the spinach into the lentils and leave the salad to cool. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Thanks for the recipe! Don’t you hate it so much when a dish you’re really excited about comes out as SWEET? Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic. Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick. On the menu, the salad had so many things I love — lentils, spinach, broccoli, mushrooms, red peppers, feta, and a lemon vinaigrette. Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture. Save my name, email, and website in this browser for the next time I comment. Bring to a boil. Drizzle with the lemon juice and olive oil. ★☆ To make wilted spinach and green lentil salad: Cook the lentils until they’re just tender to your bite. Pour the … Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture. Bring back to room temperature if necessary. After obsessing over French pastries and cheeses and baguettes and wine for two weeks, Barclay and I decided we were due for a healthy-eating “cleanse” during this first week back home. Hi Ali, so glad to hear you had a wonderful trip to France and sorry to hear about the apartment struggles. Turns out that it was completely fried during the storm, and won’t be fixed until tomorrow, which means three whole days sans a/c during a 95-degree week. Really, you can use just about any of your favorite veggies here, but I especially loved the broccoli and mushroom combo. :). Top each salad with lentils, salmon, and goat cheese; drizzle with vinaigrette. kosher salt and freshly-cracked black pepper, juice and zest of one lemon, added to taste (about 3-4 tablespoons juice), Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a. Season with salt and pepper. 4 %. So much goodness in one salad! ------Lentils are very versatile and packed with protein and fiber. It is such a favourite in our house. My friends went to France earlier this year and gained almost ten pounds! Although I must say that I’ll be looking forward to another wine and cheese night as well sometime soon… ;). This is one of my go-to salads! Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar … In less than 30 minutes, this beautiful, healthy, savory, warm lentil spinach salad was ready to go. This recipe was actually at the top of my list to try when we got home from France. Add the cumin and cook for 1 minute. Gah! x, My favorite thing in life is time spent around the table. In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic. I admire creative players in the kitchen game! I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives. ★☆ Have all your ingredients prepped, lined up and ready–warm wilting spinach doesn’t wait. Let oil cool in pan (garlic will crisp up). Transfer oil to a bowl and whisk in vinegar, Dijon, and honey; season with salt and pepper. I can’t wait to try this recipe. But when I ordered it and took a bite, the whole salad seemed wayyyy sweeter than I was expecting with just a small hint of lemon. But then, to add yet another layer to the craziness, I woke up on Saturday morning to a stuffy, smelly apartment and realized that my freaking air conditioner wasn’t working! This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. Yay for healthy/cleansing recipes. I’m sure your trip was totally worth it. ★☆ This salad was so good, I over ate because I couldn’t stop munching! And all the better with some seriously tasty food to bring us all together. Developed for RSC #9.------, Total Carbohydrate This sounds great! Combine spinach, parsley, Craisins, and shallots; divide among four serving plates. Goodness, I already miss France so much! I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. (I recommend using green (French) lentils or black (beluga) lentils here, as they will hold their shape more than their mushy red and yellow counterparts.). Add feta cheese and mix to combine, season with salt and pepper … If I could give this salad 10 stars I would. Thanks for the new recipe. Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Your email address will not be published. This wonderful, simple, hearty, and très délicieux “zesty” lentil spinach salad. I like to do this in a bowl of water because … This looks SO delicious, Ali! Drizzle with the lemon juice and olive oil. A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally. Lower the heat and simmer, partially covered, until the lentils are … And I’ve been busy sleeping off the jet lag, catching up with friends and family, re-stocking my fridge, doing laundry, slugging through my inbox, sorting through the 1000+ photos we snapped, and making up for lost snuggle-time with my pup ever since. Serve warm, garnished with extra feta cheese, if desired. Chef's Note: Puy lentils are named after a town in France. Using a pair of tongs or two spoons toss until the spinach is barely warm and both the spinach and lentils glisten with … This is delicious served over baby spinach or mixed greens. And it has felt so good to get back into my kitchen! …and voila! Next time I will definitely try your amazing creation. We’re happy to hear you enjoyed it, Heather! This post may contain affiliate links. I actually boiled some lentils last night and took them with me to work today. To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Transfer the salad to a serving platter and scatter over some parsley sprigs. Please read my disclosure policy. Bring back to room temperature if necessary. Stir the spinach into the lentils and leave the salad to cool. Have a wonderful day. After spending two unbelievably beautiful weeks in France, Barclay and I packed up our bags and made our way back across the ocean to Kansas City on Wednesday night. Next add the spinach and lentils.
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