Ingredients
Units
Scale
For the Lentils:
- 16 oz. of dried lentils
- 4 cups water
- 2 tbs. olive oil
- 3 cloves of garlic - chopped
- 2 bay leaves
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. Jamaican Curry
- 1 tsp. ground coriander
For the Salad:
- 1/2 cup pitted Kalamata olives
- 1/2 cup fresh cilantro or Italian parsley - chopped
- 6 - 7 fresh basil leaves - torn
- 1 red onion - grilled
- 2 Avocados - cubed
- Feta cheese - cubed
- Reese Tender Small Artichoke Hearts
- Reese Hearts of Palm
- Fresh spring greens of your choice
For the Dressing:
- Juice of 2 lemons
- 1/4 cup of honey
- 2 tbs. olive oil
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
For the Lentils:
- Sift through the lentils. Rinse and drain the lentils.
- Heat a heavy saucepan with the olive oil and chopped garlic until the garlic is slightly fragrant; add the lentils and toss. Add the water, bay leaves and the seasonings and bring to a simmer. Lower the heat and loosely cover until the water is absorbed and the lentils soften. Turn the heat off and let the lentils cool.
For the Salad:
- When the lentils have cooled remove the bay leaves; add the olives, grilled onion, chopped basil, chopped cilantro or parsley, artichoke hearts, hearts of palm and gently toss. Serve over fresh spring greens and top with the cubed feta cheese and avocado. Finish the dish off with a drizzle of the dressing.
For the Dressing:
- Combine the lemon juice, olive oil, seasonings, honey and stir.
- Spoon over the salad as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
