Warm Lentil Salad
Today’s recipe comes from my friend, Rachelle Schwartz of Wiley Valentine. Rachelle is an uber-talented artist, who also happens to be as kind as she is talented. I saw this recipe on her blog, tried it and fell in looooove. I’m a big fan of lentils, you see. Not only are they delicious and easy to prepare, but they are a – small but mighty – nutritional powerhouse.
They are a very good source of cholesterol-lowering fiber. Additionally, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal (love this, because I always crave sugar after a meal!). Even more, lentils provide good to excellent amounts of seven important minerals, our B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out. How’s that for a Silver Lining?!?
Thanks to Rachelle for letting me share this recipe!
Warm Lentil Salad
Rachelle Schwartz
- 2 tablespoons of olive oil
- 2 shallots, pealed and chopped
- 1 cup dried lentils (rinsed)
- 2 cups vegetable or chicken broth
- 1 heaping tablespoon of Zataar
- 1 teaspoon of cumin
- salt to taste
- 2 Persimmon (ripe), chopped
- Heat 2 tablespoons of olive oil in a pot. Add 1/2 of the minced shallots and sauté for 2 minutes or until shimmering.
- Add the lentils to the pot and toast for 2 more minutes.
- Add the broth and simmer for 25-30 minutes or until just tender. Stir occasionally.
- Add the spices at the end and stir through.
- Place in a large bowl and add the remaining shallots and the persimmons.
So honored to have my recipe featured today Hollye!! xoxo
Thanks for sharing, Rachelle! YUMMY!!!
Love, love, love lentils! Making this next weekend for sure. Yummo!
Enjoy, E.B.!