It’s the first day of July and I just can’t believe it! I’m so excited for the holiday weekend – I’ve got a whole menu planned out (that includes this lentil salad) and I can’t wait to entertain and bring friends and family together through food.
But let’s not get too excited yet, we’ve got a few days until the fireworks start booming and the grills are fired up. Let’s discuss this lentil salad recipe that I made last week and can easily be whipped up for your 4th of July festivities. About a month ago, I vowed to start cooking more lentils and I think, so far, I’ve been doing pretty good.
Cooking lentils is no new thing. For this dish, I simply cooked dry lentils and tossed them together with a few of my favorite veggies. Swiss chard, Vidalia onions and carrots to name a few but you can easily use spinach or kale if you can’t find Swiss chard in your food store or farmer’s market. The veggies I used are really more suggestions than anything else because you can mix n’ match what you want to add in. I have a deep love for Swiss chard and I think it makes any dish better. I also tossed in a bit of fresh orange juice n’ zest and almonds for a bit of flavor.
I think I’d wear fresh orange zest as a fragrance if they sold it. Do they? I need to find it, if so!
This gluten and dairy free dish is such a flavorful summer meal, if I do say so myself. O boy, is it ever amazing! You’ll love it. A whole lot.
Have a safe and relaxing July 4th holiday! What’s everyone cooking?
And check out my gluten-free recipe for Glamour Magazine: Homemade Golden Muesli: An Unboring Healthy Breakfast Cereal to Eat All Week
- 1 quart purified water
- 1/2 cup lentils
- 1 cup carrot chips
- 1 Vidalia onion finely chopped
- 1 clove garlic minced
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 bunch Swiss Chard finely chopped
- 2 tsp. fresh lemon juice
- 1/4 cup almonds
- 2 Tbsp. dried cranberries
- 1/4 tsp. fresh lemon zest
- 1/4 tsp. crushed red pepper
- 2 cups arugula
- In a large saucepan, combine the water, lentils, carrot, Vidalia onion, garlic, sea salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, approximately 20 minutes. Drain and discard bay leaf.
- In the same saucepan, add olive oil over medium heat. Add cooked lentil mixture and Swiss Chard. Cook, stirring occasionally, for 3 minutes. Remove from heat; transfer to a serving bowl. Toss with lemon juice, almonds, cranberries and lemon zest.
- Serve at room temperature with arugula.