Tag Archives: lentil

Healthy start to 2018

Happy new year everyone! I just love the vibrant colours in this bowl. With the festive season meaning eating and drinking a LOT more than usual, I wanted to start 2018 eating something healthy. (Full disclosure, this was the start, but then the rest of the day was filled with an entire box of jaffa cakes haha)

I am s-l-o-w-l-y coming around to salads. I am a believer of simple food. Admittedly mostly because I while I have time to cook, I have little time to prepare, and also because I have a love of knowing meals that I cook have less than ten ingredients. It’s my little way of balancing out the immense ingredient list of processed foods that we inevitably eat.

The problem I have with salads, is that a good salad needs a lot of preparation – selecting the right ingredients (of which there are usually many) and then finding a dressing that brings them all together. Salad spinners, toasting nuts, mixing the dressing – it’s all a bit much for a simple (read: sometimes lazy) me. Especially if it’s a salad on the side of something you’ve already spent time preparing.

I bought Thermobexta’s Summer Meal Mix Up book – basically a book of delicious salads, and am loving it! (I have a Thermomix but all her salads can be made without one). I’m trying to have meatless Mondays at home and if the salad is the main event, then I don’t mind all the prep at all. And discovering delicious and substantial salads like this beetroot and lentil salad, makes me like them a little more each day. I also love that these salads can be made ahead of time and leftovers are just as tasty (vs salads you must dress immediately before eating then anything that isn’t finished needs to be binned).

Bring on 2018!!!

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Happy New Year !!

Lentil salad with balsamic and pomegranate molasses dressing

I hope you all had a fun-filled and happy start to the new year !!

The last few weeks of 2012 saw the silly season in full swing in our household and whilst I had a ball on Monday night with my friends, I think I would be happy to be booze-free for at least a few weeks (I can’t even fathom a whole month of not drinking), lighter food and more home-cooked meals – and thought I’d start the year at least eating healthily.

I think the earthiness of these ingredients makes it a more substantial salad than a green leafy salad – it’s filling and full of goodness that will keep you feeling satiated until it’s time for your next meal. The pomegranate molasses adds a wonderfully rich sweetness to the dressing.

Carolyn’s new year salad of lentils and quinoa with balsamic and pomegranate molasses dressing

Ingredients serves 2

  1. handful puy lentils
  2. handful of uncooked quinoa
  3. 1 cup chicken broth
  4. sprig of thyme
  5. handful of swiss brown mushrooms, thickly sliced
  6. small handful 0f cherry or baby roma tomatoes, halved
  7. 1/2 avocado (or 1 if you love them)

For the dressing:

  1. 2 tbls balsamic vinegar
  2. 4 tbls good extra virgin olive oil
  3. 1 tsp pomegranate molassas
  4. salt and pepper to taste

Method

  1. Cook the lentils and quinoa in the chicken stock and thyme, and simmer for 10-15 minutes until the lentils are tender and the quinoa germ has spiralled out
  2. Drain and discard the stem of thyme
  3. Let cool slightly then mix together with the mushrooms, tomatoes
  4. I add the avocados on top just because I want them to not be too mushy
  5. For the dressing, add all ingredients to a jar, and mix well