The problem is, these things usually are prepared in a daze, with little fanfare, and the bowl is always scraped clean before I remember to properly document the dish for my recipe box. Just me, hands moving and mind wondering, caught up in the whirlwind that is most of our work week ... It must be one of those estrogen crazed nesting urges, but for some reason, I feel like I should be writing these recipes down. So here's a start:
Warm Lentil Salad
Adapted from this recipe from one of my fave go-to food blogs, Fresh 365. This is so healthy and filling, and the flavors go really great together. I think the mustard dressing is what ultimately won me over.
2 c green lentils, rinsed
4 c water
1-2 t salt
2 c torn butter lettuce leaves
1/2 c sun dried tomatoes, sliced into strips
4 shallots, minced
1/2 c fresh goat cheese chevre, crumbled
1/2 c toasted walnuts
*Whatever additional veggies you'd like to add - I like to throw in halved cherry tomatoes, or diced red pepper or cucumber.
6 T olive oil
3 T red wine vinegar
2 t Dijon mustard
2 t honey
1 t salt
In a large pot, add lentils and water. Bring to a boil, cover, and reduce heat to low. Simmer for 20-25 minutes until lentils are tender but still hold shape. Remove from heat and stir in salt. Allow lentils to cool for a few minutes before transferring them to a large salad bowl. Toss with lettuce, walnuts, shallots, sun dried tomatoes and goat cheese. In a separate small bowl, whisk together dressing and drizzle over salad.