Weâ€™re in the final stretch of winter.
The signs are there in spite of Mother Natureâ€™s tantrums â€“ spring is coming!
Iâ€™ll be glad to see this winter go; it hasnâ€™t been a particularly great winter for me.
It’s not that it got too cold, on the contrary, I think this is probably the warmest winter weâ€™ve had.
It was just an odd winter.
I went through a phase of slothfulness this winter, through a long languid phase of nothingness and stretches of procrastination. To be fair, it wasnâ€™t all winterâ€™s fault, it was just the space of mind I was in.
Things are starting to look up though, I feel that Iâ€™m coming out of it, and the longer days and sunshine will certainly help.
Lentil salad on flatbread with creamy mustard sauce
What I loved about this winter however, were these wonderfully warm and satisfying salads I ate throughout.
Before this, most of the salads Iâ€™d known where light leafy fares more suited as appetizers, but oohhâ€¦ these salads with their toothsome grains and legumes are also filling and comforting.
Take this colourful lentil salad for example; itâ€™s blissfully simple and delicious, and plenty – enough for the whole week.
This salad’s got everything I love; lentils, crunchy peppers, onions and sun-dried tomatoes, and a tangy zesty dressing of lemons and pomegranate molasses.
The recipe is from the kitchn which is an amazing source for these types of salads.
Colourful Lentil Salad (from the kitchn)
- 2 Â¼ cups of Puy lentils (French green lentils)
- 4 cups vegetable broth (or water)
- Â¼ teaspoon of salt
- â…“ cup of olive oil (divided)
- 1 large red onion, diced
- 3 bell peppers, diced ( a mix of orange, yellow, and red)
- 3 cloves garlic, minced
- Â½ cup sun-dried tomatoes packed in oil (with oil drained)
- 1 cup walnuts, toasted and chopped
- 1 cup flat parsley leaves, roughly chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons of nutritional yeast (optional)
- 1 lemon, juiced and zested
- 2 tablespoons pomegranate molasses
- 2 teaspoons flaky or kosher salt, or more to taste
- Freshly ground black pepper
- Rinse lentils, and add to a saucepan with vegetable broth and salt
- Bring to a boil, then lower heat, cover pot cook on medium heat for 20 â€“ 30 minutes
- Check lentils 20 minutes in, and turn off heat when itâ€™s cooked and tender and but still firm, it shouldnâ€™t be mushy.
- Drain lentils of excess water, and spread them out on a baking sheet to cool
- Heat about half of the olive oil in a saucepan over medium heat
- Add onions, bell peppers and garlic, cook for 4 â€“ 6 minutes
- Turn off heat, and mix in the sun-dried tomatoes
- Add the lentils, and mix in the walnuts, parsley, red peppers flakes, nutritional yeast and lemon zest
- In a smaller bowl, whisk remaining olive oil with pomegranate molasses and lemon juice with a pinch of salt
- Add the dressing to the lentils and mix well.
- Taste for seasoning and add more salt & pepper if needed.
- Garnish with more walnuts & parsley leaves
I am so pumped for summer. Great looking salad.Â29 February, 2012 at 5:08 pm
Oh I am too! Can’t wait!29 February, 2012 at 5:13 pm