I always have lentils on hand, they are quick to cook & can be added to just about anything. This is a dish I created to specifically highlight these little legumes.
I love how good these are for you. I’m always looking for ways to get in more fiber. Not to mention a ton of other benefits, like: folate, copper, phosphorus, manganese & protein. I throw them in a pot with a bit of vegetable stock & herbs. Twenty minutes later, you have this…
I love creating new recipes that accommodate whats happening in the season. As for now, we are currently experiencing a ton of rain which is a bit likely for this time of year. I’m counting down the days for Spring. It’s so close, I can taste it!
Tomatoes are not exactly in season just yet, so I like to quarter Roma Tomatoes & oven roast them low & slow for about an hour at 250 degrees. For this salad, I wanted to elevate the sweetness & add some crispy shallots for the show. Both they went & I love what they sing to me when I add them to this dish. Yummy!
Super colorful, eh? Hey not to mention highly healthy! My mouth waters as I type these words & reminisce the day I made my first bite. It’s just amazing how you can get in the kitchen & get creative with super healthy elements that can be made extremely tasty. What brings it home are these facts: Made in the home, Healthy ingredients & Incredibly tasty. Whats not to love? Yowza, Wowza!
Then comes the best part…. The dressing! It’s what ties it all together. This is a staple in my fridge. I always have the ingredients around so that I can whip up a batch of it. Usually on Sundays along with the rest of first half of the week prep. It just makes things so much easier for us.
This can be a great main dish. Add some quinoa & protein, & your good to go. Enjoy!
- 2 cups lentils
- 4 cups [url href=”http://www.susansimplyhealthy.com/homemade-vegetable-stock/” target=”_blank” title=”Susan Simply Healthy Vegetable Stock”]vegetable stock[/url]
- 4 roma tomatoes, quartered
- 1 large shallot, thinly sliced
- 1 cup fresh baby spinach, cut large chiffonade, (strips)
- 1 cup fresh kale, chopped
- 1 cup fresh parsley, leaves only
- 1 T Non-fat plain greek yogurt
- 1 t honey
- pinch of each, sea salt & fresh ground black pepper
- .25 t garlic powder
- .25 c balsamic vinegar
- .5 c evoo
- Prepare tomatoes & shallots: lay them on a cookie sheet on top of parchment or foil. Drizzle with evoo & add a pinch of sea salt & fresh ground pepper. Slow roast them in a preheated oven at 250 degrees for one hour.
- As the tomatoes & shallots are roasting, prepare the lentils. In a saucepan or small stockpot, add the lentils & liquid with a large pinch of sea salt. Bring to a boil, then reduce heat to low until liquid is absorbed. Check on them every 5 minutes, giving them a stir. They expand in size & once they look soft, taste them to see if they are at the right consistency. If there is excess liquid, drain them in a colander.
- In a large bowl add the greens, cooled lentils, & cooled tomatoes & shallots. Add prepared dressing.
- In a sturdy bowl, add all ingredients except evoo. While whisking, slowly add oil to emulsify everything together. Add to salad.