Dear Emm,
Tonight I made a lentil salad with whatever was left in the fridge and it actually came out really well. Mom's reaction: "Mmmmm. This is delicious. I love all the flavors!" She ate it up and had seconds and thirds and I had to stop her from digging in again!
Ingredients.
2 cups of lentils (soak overnight)
5 leaves of bok choy
4 leaves of purple cabbage
12 stems of cilantro
1 head of broccoli
2 large carrots
1/2 medium cucumber
1 yellow tomato
1 sprig of celery
1 shallot
1 handful of walnuts
1 handful of crumbled feta
1 boiled egg (I boiled it really soft and the runny yolk covered the salad nicely)
1 clove of garlic
olive oil
Dressing.
1/2 lemon
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 clove of garlic
1 inch piece of ginger (size of my thumb)
1/5 of an avocado
dried oregano
salt & pepper
Since I soaked the lentils overnight I only cooked them for about 10 minutes, and I could have actually cooked them for less. Into the cooking pot with lentils I added about 4 cups of water, some olive oil and some salt. Next, I cut up the broccoli into small pieces and sauteed them in a warm pan coated with olive oil and some garlic for less than 5 minutes (I still wanted them crunchy). At the same time, I also boiled an egg on the stove.
While cooking the lentils I diced up the bok choy, cabbage, cilantro, carrots, cucumber, tomato, celery and shallot and placed the cut pieces in a large bowl. Then of course, I used your technique of cutting the pieces even more with scissors.
Once the lentils (drain the water of course), broccoli and egg were cooked, I added these to my salad mix.
Then, to make the dressing I mashed the garlic and ginger into a paste in a small bowl, added the remaining ingredients and mixed it all together. Finally, I added the walnuts and feta, mixed in the salad dressing and voila, bon appetit!
Oh, and ps. I know you don't like celery, but I promise you can't even taste it :)
Filakia,
Meli
Tonight I made a lentil salad with whatever was left in the fridge and it actually came out really well. Mom's reaction: "Mmmmm. This is delicious. I love all the flavors!" She ate it up and had seconds and thirds and I had to stop her from digging in again!
Ingredients.
2 cups of lentils (soak overnight)
5 leaves of bok choy
4 leaves of purple cabbage
12 stems of cilantro
1 head of broccoli
2 large carrots
1/2 medium cucumber
1 yellow tomato
1 sprig of celery
1 shallot
1 handful of walnuts
1 handful of crumbled feta
1 boiled egg (I boiled it really soft and the runny yolk covered the salad nicely)
1 clove of garlic
olive oil
Dressing.
1/2 lemon
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 clove of garlic
1 inch piece of ginger (size of my thumb)
1/5 of an avocado
dried oregano
salt & pepper
Since I soaked the lentils overnight I only cooked them for about 10 minutes, and I could have actually cooked them for less. Into the cooking pot with lentils I added about 4 cups of water, some olive oil and some salt. Next, I cut up the broccoli into small pieces and sauteed them in a warm pan coated with olive oil and some garlic for less than 5 minutes (I still wanted them crunchy). At the same time, I also boiled an egg on the stove.
While cooking the lentils I diced up the bok choy, cabbage, cilantro, carrots, cucumber, tomato, celery and shallot and placed the cut pieces in a large bowl. Then of course, I used your technique of cutting the pieces even more with scissors.
Once the lentils (drain the water of course), broccoli and egg were cooked, I added these to my salad mix.
Then, to make the dressing I mashed the garlic and ginger into a paste in a small bowl, added the remaining ingredients and mixed it all together. Finally, I added the walnuts and feta, mixed in the salad dressing and voila, bon appetit!
Oh, and ps. I know you don't like celery, but I promise you can't even taste it :)
Filakia,
Meli
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