Wednesday, September 11, 2013

Everything Under the Sun Detox Black Lentil Salad

I literally put everything I had in my vegetable cooler in this salad, hence the title.  This is a great recipe for when you fear a lot of your vegetables are about to go bad. 

So, why black lentil?  I have actually never cooked with them before (not like the cooking process is much different).  Though when I was in the bulk aisle of the grocery store, I was examining the nutritional labels and learned that black lentils have more protein and more fiber than any other lentil.  So, this was a no brainer for me.

I really had no idea what to do with them and they were sitting in my plantry for awhile.  So today, I thought I make a heart healthy, detox salad with them.  And boy was that a great idea!

Everything Under the Sun Detox Black Lentil Salad
 For me, the lentil salad itself was a complete meal.  Though, when it comes to Ryan, he needs something a bit heartier, so I added maple glazed seitan chunks to it. 

Simply just warm the seitan in a pan and lightly glaze with maple syrup until warm.  Lightly salt and serve.

Apparently, the heat burned off a lot of the sugar, so it was just a subtle maple sweetness.


1 c dry black lentils
1 roasted beet
1 bunch asparagus washed and cut into pieces (only spears if want)
2 medium sized carrots peeled and cut in quarter pieces
1 medium zucchini quarted pieces
1 c raw kale
1 small cucumber quarter pieces
1 red bell pepper sliced
1/4 red onion sliced
1 garlic clove minced
1 tbsp evoo (for cooking)
3 tbsp balsamic vinegar
1 tbsp evoo (for dressing)
1.5 tbsp brown sugar
optional: seitan- see preparation above

In a pot, bring 2 cups of water and 1 c lentils to a boil.  Cover and simmer for about 20-25 minutes or until all the water is absorbed.  In meantime, heat evoo in saute pan and saute garlic, carrots and asparagus for about 5 minutes.  Add in zucchini and red pepper and saute another 3.  Season with salt and pepper.  Now add in kale (you may need more evoo) and saute until limp.  Season to taste.  Set aside.  In another saute pan, heat a touch of oil (this part is optional- I like to carmelize red onions in some dishes to give it the sweet and salty aspect) and add in red onion.  Sprinkle about 2 tsp brown sugar and saute for about 3-4 min.  Add to the cooked vegetables that are set aside. 

Transfer cooked lentils to bowl and mix in coked vegetables and raw cucumber.  Mix together vinegar, evoo and brown sugar (or agave nectar) and pour into lentil mixture.  Mix thoroughly and add more if needed.

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