An abundance plate with lemon, vegetable and two types of lentils à la Sarah Britton from My New Roots.
I can’t believe I haven’t told you yet how much I like Sarah Britton and her blog called My New Roots.
Sarah is a Certified Nutritional Practitioner who shares not just her deep love for whole foods on her beautiful blog , but also the knowledge she had gathered through education in Holistic Nutrition.
Since I came across this blog, her edible creations have been an inspiration for my playtime in the kitchen. She is to blame for especially so many delicious lentil salad recipes in my repertoire.
And the plate I want to share with you today is no exception. The flavors are outstanding, yet simple from the fresh cherry tomatoes, red bell peppers and green onions. As a bonus, you can have it either for lunch or dinner as it’s such a light meal and requires maximum 20 minutes to get it done.
This lentil salad is probably one of the most cooked meals in my house with a different little twist every time.
For the first time, I chose to add eggs to it because they are, as you probably already know, an excellent source of protein providing also omega-3 fatty acids, vitamins B5, B2, B12, A and E. Moreover, they keep you full for a longer time.
Spinach is one of the 10 items I always have in my pantry because it has remarkable abilities to restore energy, increase vitality by helping improve hemoglobin levels with its Iron content.
The star of the dish, however, are the green and black, nutty lentils.
Lentils are a great source of fiber, protein, vitamins and folic acid (also known as folate). The high fiber content helps to control sugar levels and lower cholesterol.
So, if you also love lentils as much as Sarah and I do, I dare to say it’s worth the time.
- 100 g black lentil stew
- 100 g black green stew
- 1 bundle of fresh spinach
- 4 cherry tomatoes, chopped
- 2 green onions, coarsely chopped
- 2 boiled organic eggs, cut in halves
- 1 onion, thinly chopped
- 2 cloves of garlic, peeled and mashed
- ½ fresh lemon
- a pick of dried chili flakes
- 1 tablespoon of extra-virgin olive oil
- sea salt and pepper
- First, bring water to a boil in a small saucepan. Add the onion, garlic, black and green lentils together and lower the heat. Let it cook until the lentils are tender but still hold a texture, about 15 minutes. The proportion is 3:1 (3 parts of water for 1 part of lentils).
- For this lentil plate you don’t need to stress yourself out for cooking the perfect hard-boiled eggs. Simply put the eggs in a saucepan, cover them by at least an inch or two of cold water and bring them to a boil. Let them cook for approximately 7 minutes.
- Meanwhile, bring ¾ inch of water to a boil in a saucepan and put an Asian bamboo steamer on top. Add the spinach in the steamer, cover and let it cook for maximum 3 minutes. Chop the rest of the veggies coarsely and have them ready.
- Once the lentil stew is done, place it in a plate or bowl and add the rest of the ingredients. Squeeze in some fresh lemon and drizzle with fresh oregano. Et Voilà – such a healthy, quick and tasty bite for dinner!
Get creative and combine the lentils with your favorite fresh veggies.
Bon appetite and stay healthy!