It makes me so happy when others get excited about food as I do.
One of my wonderful clients, Anke, emailed me about this Lentil Salad recipe that she created and this is what she had to say when I asked her if I could share it with you:
“Of course I’ll share the recipe with you. I have to warn you though, this salad is a bit addictive…If I start eating it I cannot stop….Today I ate the (leftover) salad with walnuts. Yummy!”
This is Salad is Smart because it’s so easy to make and sexy because it’s full of whole food goodness!
Anke & I can’t wait to hear how much you love it–let us know in the comments below.
Anke’s Lentil Salad
by: Anke Hoebers
1 cup uncooked lentils
3 cups water
4 tbsp olive oil
2 or 3 cloves garlic very finely chopped
1 cup pomegranate seeds
1 red onion finely chopped
a handful of fresh parsley, chopped
a big handful of cilantro, chopped
some lemon juice
herbs you like, for example cumin, nutmeg and/ or cinnamon
salt & black pepper to taste
optional: some feta cheese or walnuts (to taste)
Put the lentils in a pan with the water, let them boil until they are cooked (about 25 mins). Let them rest after that.
In the meantime, chop or grate the garlic cloves and chop the onion very finely.
Heat 2 tbsp of olive oil in a frying pan, cook onion and garlic about 10 – 12 minutes over low heat, stirring occasionally.
Mix the the lemon juice with 2 tbsp olive oil and herbs you prefer (cumin, nutmeg etc).
When lentils are tender, drain them and rinse under cold water. Turn the heat back on the garlic/onion mixture, add the lemon mixture and heat for about a minute.
Gently mix this with the lentils until they are coated in the dressing.
Stir in the fresh herbs and season with salt and pepper.
You can serve this salad warm or cold.
When ready to eat, sprinkle it with the pomegranate seeds and a few more chopped herbs.
Optional: You can add crumbled feta cheese or walnuts, if you like….