The Green Kitchen Maple-tossed Beluga Lentil Salad

It’s pretty interesting seeing the development of your preferred blog writers go from nearly-secret to explosive, world-wide super stars. Green Cooking area Stories is among those blogs, written by my friends David and Luise (and their sweet daughter Elsa!). Together they’ve actually produced among the best and most amazing vegetarian food blog sites online, and theirs has turninged into one of my biggest sources of inspiration. Every little thing they create is fresh and creative– dishes that dazzle with their originality and deliciousness.

You can therefore imagine my downright joy when I learnt that David and Luise were visiting release a cookbook. Numerous months later on, below I sit in the sunshine-dappled lawn pouring over their genius pages, ideas and recipes. Like their blog, the cookbook is bright and great! With magnificent pictures, and tasty meals I can not wait to provide this book a solid exercise, covering it in enjoying food stains and stories. On my must-make list are Sprout Ceviche, Chocolate and Blackberry Milkshake, and the show-stopping Quinoa and Vegetable Chorizo Salad, where they have handled to develop rather convincing-looking sausage from sundried tomatoes, cashews and apricots! I’d never ever even heard of such a condition previously, so as typical guys, hats off to your enviable imagination.

Although it was so difficult to decide, I chose this specific dish, the Maple-tossed Beluga Lentil Salad, since it includes all the very unique and fleeting foods that are now in season. Plus, who does not love a maple-marinated anything? I was likewise curious about eating raw rhubarb because I’d actually never ever attempted it previously, in a dessert or otherwise. What an excellent idea! Very finely sliced, the rhubarb becomes an unusual tart note against the sweet maple syrup and berries, working harmoniously with the various other ingredients. I’ll absolutely be experimenting with raw rhubarb more often now.

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The salad is ideal for an early summer picnic, as they recommend, because the lentils hold up well after food preparation and a trip to your last dining destination. If you understand you’ll have leftovers leave the berries out until just before serving and add them to the variety of servings you’ll be taking pleasure in at that specific sitting.


Maple-tossed Beluga Lentil Salad
Serves 4

Ingredients:
200g (7oz/1 cup) beluga or puy lentils
2 thin, red rhubarb stalks, very finely sliced
20 strawberries
150g (5oz/scant 1 cup) shelled edamame beans
small handful red currants, optional
8 asparagus spears, sliced into 2.5 cm (1 inch) pieces
15 basil leaves

Dressing
3 Tbsp. maple syrup
3 Tbsp. cold-pressed olive oil
juice of ½ lemon
sea salt and freshly ground black pepper

Directions:
1. Rinse lentils under running water. Transfer to a medium saucepan with 500ml (17fl oz/2 1/4 cups) water and bring to a boil. Lower the heat and carefully simmer for about 15-20 mins or until tender. When practically done, include a pinch of salt, then drain and set aside to cool.
2. Prepare all the salad components and place in a big bowl, together with the cooled lentils. Whisk together the ingredients for the dressing, add to the salad and toss till everything is well layered. Top with a couple basil leaves.

Green Kitchen area Pointer: This is a vegan dish, however you could fall apart 100g / 3 1/2 oz feta cheese into the salad.

Thanks again to Eco-friendly Kitchen area Stories for the lovely book and all that you share with us! We’re all so lucky to have minds and hearts like yours keeping us healthy and inspired every day.


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