I don't know where I'm going from here, but I promise it won't be boring. David Bowie
This recipe pretty much sums up all that is good about simple eats. I’ve been recently inspired by Gwyneth Paltrow’s It’s All Good, after deciding (with conviction) that my body needed an extended break from dairy and ANY over-processed irritants (even sugar that is not in a whole food form). If you’ve perused the pages of Gwyneth’s latest efforts in print with collaborator Julia Turshen, you’re likely already familiar with the gorgeous images and the simple, accessible recipes – with a focus towards minimal ingredients that demand only quality ingredients as stars. Definitely my kind of food.
The motto for 2016 is being adhered to here in these parts – and self-care reigns supreme this year – which means listening to the body, removing any negative influences, and avoiding anything that doesn’t add a dose of high vibration positivity to the party. It’s going well (I must say) and I’m feeling more and more like myself than I have in ages! It’s rather exciting if I do say so myself, and I’m hoping it will bring with it added energy for sharing more simple and healthy recipes here too (just like this one).
These lentils are easy…almost as easy as the last recipe I posted – but they taste totally wow – trust me on this one! Mustard and lentils are a natural fit, and here the flavour pops with bits of crunchy white onion and any deliciously fresh herbs you have on hand. Use French or Laird lentils for this recipe, and if you can, I highly recommend the soak and steam method I use here. For this post I suggest serving the lentils still warm with hot pasta, but you can easily toss in some cooked grains like Farro, quinoa, or wheat berries too – for a protein loaded packable salad. Or, add orzo or Isreali Cous Cous if you’re short on whole grains (but what whole foods cook is short on whole grains these days? 😉 ) The verdict any way you serve it? This recipe is really, really tasty. It’s yet another perfect way to incorporate more lentils into your diet for amazing nutrition, satisfying flavours, and supporting systems of agriculture that don’t deplete the earth. All things we can get behind, right? Enjoy! xo
Mustard + Tomato Lentil Salad:
~ slightly adapted from It’s all Good
1 cup Laird Lentils or French Lentils
1 tbsp Dijon mustard
1 tbsp grainy mustard (coarse seeded mustard)
3 tbsp lemon juice
2 tbsp white wine vinegar
1/4 cup Extra Virgin olive oil
1 tsp sea salt (I’m loving locally harvested sea salt from Vancouver Island Salt Co.)
1 heaping cup chopped white onion (about half of a large onion)
1 cup chopped cherry tomatoes
1/4 cup fresh parsley or basil leaves
To cook the lentils by steam method (recommended for French lentils especially), soak them for 4-6 hours in cold water. When ready to cook, drain and rinse. Transfer to a vegetable steamer basket and steam for 30 minutes, until soft but still firm. If you are using large Laird lentils, simply add the dry lentils (no soaking is required) to a large pot of water and bring to a boil like pasta. Boil for 35 minutes, until tender but still firm. Once cooked, drain and rinse.
Bring a pot of water to a boil for the pasta while the lentils cook. Add the pasta and cook according to package directions – timing the pasta to be ready for when the Lentil Salad is. While the lentils and pasta cook, prepare the onion and remaining ingredients (except the herbs) and combine them all in a large mixing bowl. When the lentils are cooked, toss them still warm into the mustard and onion mixture. Toss to combine and add the fresh herbs.
Serve the Lentil Salad still warm with hot pasta and a drizzle of olive oil, and more finishing salt if desired. If you like, add a little parmesan or feta cheese too! This recipe will keep for days and will only get better with age.