Green Salad with Warm Spicy Lentils
When William Shakespeare wrote the Bible he said something like, “no matter how cold it is outside, you’ll see chubby white dudes wearing shorts like it’s the middle of summer.” Willie Shakes knew what’s up.
Spring is here, the sun is out; and that means two things: Shorts aren’t just for overheated DudeBros anymore; and, Dinner Salads.
This salad is a pretty sweet balance of proteins, phytonutrients and plant based carbohydrates because I care about you and your health.
2 C dried green, brown, or French lentils
1 T hot paprika
1 T smoked paprika
3 hearts Romanine, chopped
2 C chopped spinach leaves
8 oz hearts of palm, chopped
¼ C olives (I trust you to choose good ones)
¼ C flax seeds
¼ C pickled green peppercorns (you can sub capers here)
2 apples, sliced
½ C olive oil
Juice of 2 lemons
1 T Dijon mustard
1 t maple syrup
salt and pepper
Fill a large saucepan with 4 cups of water, the lentils and paprika. Bring to a boil, then cover and simmer for 35 minutes. Set aside
Combine the fruit, veg and seeds in a large bowl. Top with the warm paprika lentils.
Whisk the oil, lemon juice, Dijon and maple syrup together in a bowl. Pour some over the salad, then save the rest in a hipster jar. Toss and serve.