Lentils are such an unsung hero; we don't think of them often enough to be the star of a meal.
They have been featured in many a stew, in fact the only way we have ever cooked lentils previously is in a soup or in a dal. We prefer the ubiquitous green lentils for soups such as the Lentil Soup recipe found in the Moosewood Cookbook, a basic that we go back to from time to time. And we use red lentils to make a mushy sort of Indian dal.
This recipe reviewed today changed all of that and elevated the status of the lentil. This recipe, really does live up to its moniker and is worthy of sharing at your next potluck. I mean it. You will be amazed.
While Food & Mood does not claim to be entirely vegan, we do enjoy a mainly plant-based whole foods way of eating. So wholesome, delicious vegan choices are a huge part of what we are about.
That is why we were so happy to discover this recipe created by Sarah, at My New Roots. We are a big fan!
In this recipe we used black lentils. Cooked until they were just so firm (not mushy) and we found the black lentils held their shape perfectly.
The other ingredients in this salad include:
chopped red onion
apple cider vinegar
and the following spices: salt, pepper, cinnamon, turmeric, cumin, coriander, cardamom, cloves, nutmeg, cayenne
We love this because: 1. it is so easy to make, in fact after reviewing the recipe once we will be able to make it from memory, 2. you can make infinite variations with adding other veggies and greens to it, 3. it is healthful and wholesome, 4. it is delicious.
Are there any lentil recipes you swear by as a favorite? If so, let us know in the comments. We'd love to hear your lentil stories.
The Best Lentil Salad Ever at My New Roots.