Lentil Salad Recipe
Ermergerd. Can I confess something? Its really upsetting to me, but I think its time I confess.
I really hate the taste of turmeric!
I'm not joking. This is super devestating. I have been buying fresh turmeric at the farmer's market all summer and repeatedly adding it to recipes...trying desperately to get my tastebuds to budge. Like C'MON GUYS, YOU'RE SUPPOSED TO BE MY BUDS GET ON BOARD WITH MY DECISION TO LOVE TURMERIC. (haha, get it? Anyone?)
How can I loathe the flavor of such a potent super-food? I am so not a picky eater. And I am a champion at making myself like foods I dislike. I used to hate beets. Now I love. I used to hate sushi. Now I love. I used to hate calamari. Now I love.
When will I love turmeric?!
Recipe Type: Salad, Real Food, Fast, Simple, Vegan, Vegetarian
Cuisine: Mediterranean, Salad, Appetizer, Side Dish
Author: Serena Marie RD
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Simple, savory and fresh. This lentil salad is perfect for those hot summer days when ya got protein goals but don't want to eat anything that requires stoves/ovens/heat generating appliances!
1 cup dry lentils
1 Tablespoon vinegar or white wine
1 carrot, chopped
1 large tomato, diced
1/2 red onion, chopped
Juice from 1/2 a lemon
2-3 Tablespoons olive oil
2 cloves garlic, minced
Salt & pepper
1/4 teaspoon paprika
1/2" turmeric root, minced
1 Cover lentils with water (or homemade bone broth OR Pacific brand broth) and add vinegar or wine. Bring to a boil and then simmer for 30 minutes. Check frequently, stir and add more liquid as needed.
2 When done cooking, pour through colander to remove extra water. Place in a large bowl.
3 In a small bowl, combine olive oil, lemon juice, garlic, turmeric, paprika.
4 Add carrots, onions, parsley, tomato to lentils. Mix well.
5 Add olive oil mixture. Mix well.
6 Salt and pepper, as you desire!
7 Refrigerate for an hour before serving
8 OPTIONAL- I mayyyy highly recommend a sprinkle of feta cheese on top!!!!!
Serving size: 1/3 cup