I’m leaving my family for a few days and having a slight panic. I spent the night making a batch of granola, quinoa with vegetables, this lentil vegetable salad and then stocked the fridge with essentials. And then I went ahead and asked a friend (who knows my family’s eating habits) if she could drop off a few meals. I may have also asked someone else to check in, just in case.
Okay, I feel better now.
So… I’m pretty good about cooking for all types of food allergies and preferences, but my sister is challenging that. My sister has been here for several weeks now, which I LOVE (& trying to convince her to move back). She doesn’t do dairy, walnuts, or any meat – including chicken. I think the most challenging is trying to feed others who 1. need calories and 2. are two grown boys. I keep telling her she needs to start eating chicken because then I could cook for the whole family. I don’t think she’s having it, at least not yet…
I made this salad, which is loaded with protein (from the lentils & eggs), vegetables and greens. It was devoured. I cannot tell you how happy it made me to see clean plates – including my own. On the plus side, it’s really easy and quick to make!
Thank you all for the thoughts, prayers, intentions from last weeks post. So thankful for the community of readers, friends, and family.
Lentil Vegetable Salad with soft-cooked Eggs
Serves about 4
Recipe adapted from Cooking Light
- 1 cup green lentils
- 4 large eggs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- heaping cup red/orange bell pepper, diced
- 1/2 cup green onions
- 6-8 cups fresh arugula
- 1/4 teaspoon sunflower seeds
In a medium saucepan, add lentils and 4 cups of water – bring to a boil. Reduce heat, and simmer for 20 minutes or until lentils are tender. Drain and keep warm.
Note: best to rinse the lentils before cooking.
In a large saucepan, add water about 3-inches and bring to a boil. Add eggs, boil for about 5-6 minutes. Remove immediately and plunge into ice water. Let stand for 5 minutes. Drain and peel.
To make the dressing, combine olive oil, red wine vinegar, mustard, garlic, salt + pepper in a medium bowl and whisk together. In a large bowl mix the arugula with 2 tablespoons of the dressing.
In a separate bowl, add lentils, bell peppers, and green onions. Mix in the rest of the dressing.
Place a heaping cup of arugula on each plate and top with lentil and vegetable mixture. Cut the eggs in half and place two halves on each plate. Sprinkle with salt, pepper and sunflower seeds.
Serve and enjoy!
October 2 2013