This is a surprisingly delicious & filling recipe that Stuart made for me on our anniversary this month. It's a modified recipe from a great cookbook titled "Simple but perfect salads" published by Love Food. The recipe calls for the lentils to be served on top, but we just placed them on the side and eat a little bit of everything in one bite. The picture may look a little funny, but I am telling you - this is one of my favourite recipes yet! And takes about 30-40 minutes. Ingredients:
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp ginger, freshly grated
1 1/2 cups split red lentils (dried)
3 cups vegetable broth
fresh mint & fresh cilantro
6 cups boston lettuce, mixed greens and/or spinach
1 red onion
walnut oil
1 small pack goat's cheese
1/2 cup yogurt
freshly ground pepper
Instructions:
1. Cook the garlic & ginger in 1 Tbsp olive oil for 2 minutes. Add lentils. Add vegetable broth, one ladle at a time. Allow the lentils to absorb the liquid from one ladle before adding the next - like cooking risotto. It should take 20 to 25 minutes for the lentils to fully cooked. Add mint & cilantro once cooked.
2. Meanwhile, cook red onions in a splash of olive oil for about 8 minutes.
3. Toss greens with walnut oil and divide among plates. Top with red onions.
4. Mix goat's cheese & yogurt. Serve on top of salad. Add freshly ground pepper to taste.
Enjoy!
*** NOTE: We've also done this recipe as little lentil-filled wraps. Put the lentils, onions, cheese, etc in a boston leaf, roll and eat! A little messy, but also so good!
Much love & good eating,
Stephanie
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