Recipes

This recipe is a modified version of a recipe from My New Roots.

A warming, vibrant, and versatile dish. It also tastes better the long it sits, so enjoy it all week long! A great way to get whole grains, protein, and vegetables all in one dish. I like to add kale but you can add any type of greens or no greens at all and have just the lentil salad. 

Ingredients:

2 1/4 cups green lentils (or any kind of lentils)
1 medium red onion, diced small the size of the lentils
1 cup dried currants (or raisins or other dried fruit)
1/3 cup capers
1 bunch kale, finely chopped (or handfuls of arugula or other woody green)

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon mustard
2 teaspoons salt
2 teaspoons pepper
3 teaspoons curry powder
1 teaspoon pumpkin pie spice

Directions:

1. Rinse lentils well, drain. Cook lentils according to package. Once done cooking, rinse them with cold water to stop cooking

2. While lentils are cooking, combine all dressing ingredients in an air-tight container and shake vigorously.

3. Drizzle dressing all over lentils and add all other ingredients.

Optional Add-ins:

• Other greens such as arugula, watercress, kale, collared greens, swiss chard

• Other dried fruit such as dried apricots, raisins, golden raisins, prunes, dates

• Substitute 3 sprigs of green onion for red onion

• shaved hard cheese like manchego or parmesan

• nuts like walnuts, pecans, cashews, almonds

• fresh herbs like parsley, cilantro, basil

• additional veggies such as carrots, beets, cucumber, radishes