This is how you make a fancy salad with lentils.
I have literally not had a bite of lentils since high school. The mushy, overcooked, flavourless lentils I had back then were awful, so I just figured I didn’t like them. But lentil meals have been popping up on menus in Amsterdam so I just couldn’t ignore the legume any more. I gave the green lentil a second chance and created a recipe with lentils and oranges. And it was a big hit! This salad is not mushy at all, but sweet with a bite! It even is my new go-to Thursday evening-salad. Let’s cook, it’s worth it!
Prep time: 35 minutes
- 1 1/4 cup (300 gr) green lentils
- 5 oz (150 gr) silver beet
- 4 spring onions
- 2 oranges
- 1 cup (100 gr) goat cheese
- 6 radish
- 1/4 bunch parsley
- 1 stock cube
- 3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 3 Tbsp extra vierge olive oil
- 1/2 tsp hot chili powder
- 1/2 tsp curcuma
- Salt and pepper
- 2 Tbsp (30 gr) sunflower seeds
- 2 Tbsp (30 gr) pumpkin seeds
- Rinse the lentils under cold water. Cook them with an vegetable stock tablet according to package directions. Drain, rinse with cold water and set aside.
- Chop the spring onions and parsley and slice the radishes thinly.
- Cut off the top and bottom of the orange. Slice off the peel and remove all of the pith. Remove the segments from the fruit.
- Heat a skillet with one Tbsp oil. Fry the spring onions on medium-high heat for 3 minutes, lower the heat and add the orange segments.
- Stir in the maple syrup, lemon juice, olive oil and season with chili powder, curcuma, salt and pepper.
- In a medium bowl, combine the lentils and orange mixture. Add the silver beet, parsley, radish. Crumble the goat cheese on top.
- Add the sunflower seeds and pumpkin seeds to the salad. Serve cold or lukewarm.