Warm Lentil Salad

This recipe is not only delicious, but extremely nutritious with 18 grams of protein and 15.6 grams of fiber. I first discovered this recipe while watching and episode of Ina Garten’s cooking show. Since, then I have prepared this dish several times. In fact, many years ago, at a Game of Thrones season finally, this recipe was prepared and scooped up with flat bread in true medieval style. No forks or knives necessary. Generally served with another protein, such as grilled tofu, it can also be nestled in a lettuce cup or wrap. Enjoy…

Ingredients

1/2 lb. green lentils

1/4 cup olive oil

2 cups chopped yellow onions

2 cups chopped leeks, white and light green parts only

1 tsp. fresh thyme leaves

2 tsp. kosher salt

3/4 tsp. pepper

1 Tbsp. minced fresh garlic

1 1/2 cups chopped celery (4 stalks)

1 1/2 cups chopped carrots (3 carrots)

1 1/2 cups vegetable stock

2 Tbsp. tomato paste

Directions

1.     Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

2.    Cut leeks lengthwise and wash leaves well, removing dirt. Dice leeks, onions, celery and carrots.

3.    Heat the oil in a large sauté pan. Add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are soft.

4.    Add the garlic and cook for 2 more minutes.

5.    Add the drained lentils, celery, carrots, vegetable stock, and tomato paste.

6.    Cover and simmer over low heat for 20 minutes, until the lentils are tender. (Do not overcook lentils as they will get mushy.)

Serve as a side dish or in lettuce cups.