Spicy Lentil Salad

January, a time of renewal, cleansing from Holiday goodies, thinking about the healthiest (and maybe the most economical) way to eat - something which I have always tried to do, confusing as it is.  I am in the process of watching a series of DVD’s by many of my favorite health experts, at least those that have engaged in proven research and plenty of well-documented experience helping patients get healthy and stay healthy

This renewed burst of energy stems from re-reading the book Healthy at 100 by John Robbins.  The evidence he sites is quite compelling and will certainly lead to some close attention to what I am preparing and probably less indulgence in rich food as well. (Note:  In gathering links for this post, I discovered that the Madoff scandal is more far reaching than you can imagine.  John Robbins is one of my favorite authors.)  

 I am used to fantastic flavors and feeling satisfied after a meal, so the challenge will be to achieve this mostly (no absolutes here!) with foods that enhance our health and well being.  Not a New Year’s resolution, a New Life resolution.  I know that I feel in peak shape when I pay attention to what I eat.  So, let’s indulge in a delicious lentil salad!

1 C DuPuy lentils (rinsed and sorted if necessary)
2 1/2 C water
1 bay leaf

In a small heavy pot place lentils, water, and bay leaf.  Bring to a simmer and lower heat.  Cook partially covered until lentils are al dente and still retain their shape (not mushy), stirring occasionally to prevent sticking.  Add a little more water if needed.  When just tender and water is almost completely gone, turn off heat and cover while you prepare rest of salad.

Dressing:

1/8 C fresh lime juice (I used key limes)
1/4 tsp chili paste with garlic (Lan Chi brand)
1 T olive oil
1/4 tsp salt

Whisk dressing ingredients together and set aside to blend flavors.

1/2 – 1 C minced sweet onion (small dice)
1/2 sweet red pepper minced
1/2 – 1 C fresh cilantro minced
1 large carrot in small dice
1 stick celery in small dice (optional)

Place diced vegetables in serving bowl and remove cover from lentils.  When lentils are room temperature, add to bowl.  Toss with dressing (recipe above) and set aside for 30 minutes to blend flavors.  Taste for seasoning and if necessary add a small amount (1/2-1 tsp) of ume vinegar and toss.  Serve on a plate of mesculan mix or arugula.

Comments

[lisaiscooking]

That's gorgeous lentil salad! Great new Life resolution too.

[Marlene]

Sounds so good - thank you for sharing your recipe - I look forward to making it this week.
Keep posting - wishing you the best.