Truth be told I'm not a huge lentil fan. It bugs me how mushy and grainy they can feel, so you're never going to find me chowing down on a simple bowl of lentils. NE-VAH!
However, if you can trick me into eating a bowl of lentils disguised as a salad with other crunchy things thrown in, well then, you've got me! (How else do you get your kids to eat veggies?!)
Disguising food is one of the most genius things ever that my mom never did. If we were having liver and squash, that's exactly what would be on the plate. A brownish/grey serving of liver, with a bright orange side of squash. Seasonings? My mom is Irish. Seasonings were butter and more butter. Not helpful.
This red lentil salad with the addition of onions, a bell pepper, arugula and a tasty dijon dressing all help to make the lentils way more palatable in my opinion. Not a huge lentil fan yourself? Then this is a must! (I even chose red over the brown to make it more appealing to the eye. I know, I think of it all sometimes!)
1 cup fully cooked lentils (can find online, or at Trader Joe’s - how’s that for quick and easy!)
1 large eggs
2 Tbs extra virgin olive oil
1 Tbs red wine vinegar
1 Tbs Dijon mustard
1 tsp minced garlic
1/4 cups diced red bell pepper
2 Tbs chopped green onions
1 celery stick, diced
2 cups baby arugula
Sea salt and freshly ground pepper to taste
Heat up lentils according to directions on package, or eat them right out of the bag, because you can (kinda gross in my opinion but that's just me ;) Or, if you’re cooking them up yourself, place lentils in a medium saucepan and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender (or mushy, exactly how mine turn out.. always). Drain and keep warm.
Add water to a large saucepan; bring to a boil. (You can do this while the lentils are cooking... multi-task girl!) Add eggs; boil about 6 minutes for soft-boiled, closer to 12 if you want a more set yolk. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.
Whisk together the oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a small container.
In separate bowl, add lentils, bell pepper, onions, and celery together and lightly coat with the dressing.
When ready to eat, add in arugula and mix to coat. Top with 1 soft boiled egg, cut lengthwise in half, and season with a little sea salt and pepper.
And notice my plate... half of it is filled with veggies. This is how all your food plates should look! Veg upon veg upon veg! If you give this recipe a go, let me know how it works out for you... oh and sometimes you can add a fresh squeeze of lemon all over to freshen it up a little! I love lemon!
This is also a great recipe to use on a meatless day if you're ever experimenting with a vegetarian diet, or just taking a break from meat every now and agin.
I'd love to hear from you in the comments below, my community can only grow with your help so please let me hear what you think!