Friday’s Fixin’s: Warm Lentil Salad

warm-lentil-salad-persimmon

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 | The Silver Pen

 

Warm Lentil Salad

Rachelle Schwartz

Ingredients:
  • 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
Instructions:
  1. Heat 2 tablespoons of olive oil in a pot. Add 1/2 of the minced shallots and sauté for 2 minutes or until shimmering.
  2. Add the lentils to the pot and toast for 2 more minutes.
  3. Add the broth and simmer for 25-30 minutes or until just tender. Stir occasionally.
  4. Add the spices at the end and stir through.
  5. Place in a large bowl and add the remaining shallots and the persimmons.

 

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