Great Lentil Salad Recipe

A Tasty Lentil Salad

I am very excited to share this lentil salad recipe with you. We recently made our move across country and now we are living in my late mothers little log home in the Adirondack park in New York. The adjustment has been interesting from the west to the north eastern way of life. One of the biggest changes has been our diet. Becoming accustom to what is available in your region is a learning experience.

When I came across one of my mothers old recipe boxes I was thrilled to find this lentil salad. I remember the aroma of it sweetly released on a fall day in the woods. Everything was on hand or easy to find at the local grocery shop and very easy on the budget. It’s fun and simple too!

Great Lentil Salad Recipe
 
Ingredients
  • 1 small onion or shallot (I prefer shallot)
  • 1 whole cloves(or ¼ teaspoon ground)
  • ⅔ cup lentils, uncooked ,rinsed
  • 1 bay leaf
  • ½ teaspoon sea salt
  • 2 cups water
  • 3 medium tomatoes
  • 6 green onions
  • ⅓ cup finely chopped fresh parsley (divided)
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
  • 3 tablespoons of a high quality olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 tablespoon of fresh lemon juice
  • sea salt to taste
  • freshly ground pepper to taste
Instructions
  1. Pierce the shallot or onion with the whole cloves.
  2. In a large sauce pan combine clove-studded shallot, lentils, bay leaf, salt, and water. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes or until lentils are tender.
  3. Drain lentils; remove and discard clove studded shallot and bay leaf.
  4. While the lentils are simmering prepare other ingredients, chop tomatoes,green onions basil and parsley,(set aside half parsley for garnishment) and place in glass or ceramic bowl.
  5. In a small bowl whisk together the lemon juice and vinegar. Add dressing to lentil and veggie mixture, gently toss together. Season with salt and pepper to taste.
  6. Garnish with remaining parsley.

 

Directions:

  1. This is the fun part of the recipe, pierce the shallot or onion with the whole cloves. This part is a great way to share with your children. (if you are using ground cloves add to the water)shallot with cloves
  2. In a large sauce pan combine clove-studded shallot, lentils, bay leaf, salt, and water. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes or until lentils are tender.lentils with shallot
  3. Drain lentils; remove and discard clove studded shallot and bay leaf.
  4. While the lentils are simmering prepare other ingredients, chop tomatoes,green onions basil and parsley,(set aside half parsley for garnishment) and place in glass or ceramic bowl.lentil salad ingredients
  5. In a small bowl whisk together the lemon juice and vinegar. Add dressing to lentil and veggie mixture, gently toss together. Season with salt and pepper to taste.lentil salad recipe
  6. Garnish with remaining parsley.

You can serve this slightly chilled or at room temperature sometimes I bulk the salad up by serving it on shredded or chopped ice burg lettuce. This can be enjoyed year round but it always reminds me of the Autumn. This type of salad is a traditional salad that is served at a meal following the day of fasting for Yom Kippur.

Packs in a lot of nutrition for such a simple salad. We would love to know your thoughts about lentil salads and healthy eating.

 


 

Failed Pumpkin Oat Spice Bread (Gluten Safe)

Failed Pumpkin Oat Spice Bread (Gluten Safe Recipe)

IMG_1482  Well it isn’t often you look up failed recipes but I am posting this because I would like others input! I made this yesterday and it seemed to be going well but it really didn’t come out like I thought it should. It was very heavy and dense. It was almost too moist. I did take pictures along the way but the end product was not pretty and I was let down thus no picture. So here it goes this is how I did it: Read more

Ginger’s Granola Base Mix

A Great Granola Mix From The Adirondacks

I always thought granola was fattening. I went through the era of all fat is bad for you and fat free is the way to be skinny, right?

Wrong!

Our bodies need fat, healthy fat. I started making granola just recently. I have found this base mix perfect to use as a launching pad to many mixes of enjoyable crunchy goodness. I will make up a batch of this basic mix and as the seasons pass find new things to mix in. We are in autumn as I am writing this so with my next batch I will find all the fall flavors that everyone loves to add to them.

Here is the recipe for the simple base mix. It can be great all by itself or you can shake it up with other ingredients added in. Read more

PMS Buster Smoothie Drink

The PMS Buster

I came up with this smoothie to help with my hormone surges and found it really helps with the cravings and low energy that comes along with those ups and downs of hormones.  It is a simple 5 ingredients plus water that is not complicated. Read more

Happy Barefoot Champagne Dinner

Champagne Dinner

Uncork a bottle of champagne to cook this light yet rich and romantic dinner. Oh and did I mention slip off those shoes, put your feet up and enjoy. I know very little about champagne other than most times if I partake of it I am guaranteed a quick buzz and a blast to the head in the morning. I found a little guide that gave me an idea of what I may like to use in these following recipes. Read more

Great Grilled Cabbage

Great Grilled Cabbage

We have this beautiful cabbage that came from Moonlight Farms here in Salt Lake City. This beauty needed a special touch to make our dinner. I called my brilliant chef friend Dawn in Boise and she gave me some tips on how to make it exceptional. Cabbage gets a stick-up-your-nose-to reaction by a lot of people. Its used as a side or a filler to a meal. I wanted to make it the main course. Read more

Happy Infused Spirits Recipes

Infused Spirits Recipes

Check out these Infused Spirits Recipes. These days when you go into a liquor store you will find all these flavored liquors. I look at these and wonder what they use to flavor the liquors and I do realize that if you are choosing healthy choices for a diet you won’t choose to add liquors in.

For those of us that do choose a little beverage that has a special something in it I recommend a little do-it-yourself instead of instant gratification from the store. It adds the little touches to gatherings and your own little splurges that really make it pop.

Getting a little zing from a homemade concoction like our infused spirits recipes has been going on since the dark ages and I presume even before then, didn’t Jesus turn water into wine?

So these little recipes are from non other that our young Martha Stewart. I am lucky enough to have her Martha Stewart’s Christmas book, I do realize I am writing this in July but what better time than when your garden is growing and the temperature is hot.  So here you go…

Hot Pepper Vodka

Makes one pint.

Ingredients:

  • 2 Long hot red peppers
  • 2 Long hot green peppers
  • 1 Pint good vodka

Directions:

Add the cleaned, sliced open peppers to the container of Vodka and refrigerate or freeze for at least a week, patience is a virtue (being July I would definitely freeze it)

Lemon Vodka

Makes One Quart

Ingredients:

  • 4 Lemons
  • 1 Quart good Vodka

Directions:

Using citrus stripper , remove lemon rinds in long, thin strips. Add the lemon rind to the container of vodka and place in freezer for at least 3 days, shaking from time to time. Store in the freezer until ready to use.

You will not be disappointed with taking the time to do this and abstaining from the flavored liquors that are now on the market. They can add to all the wonderful mixed drinks that you have planned for you summer gatherings. We would love to hear about your summer spirit concoctions.

Cheers!

happy healthy living