This black lentil salad will keep you full until dinner – Wired PR Lifestyle Story
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I eat a lot of salads … which means I also eat a poor salad. This, however, is not one of those salads. Creating this recipe for our next one Plant-based RE: SET, I wanted to take all the best parts of a salad and combine them into a recipe. More importantly, I wanted a salad recipe that would keep me really full until dinner time. That’s always the point with a salad right? Although they are delicious, sometimes they don’t work to avoid eating snacks in my pantry between meetings. So I grabbed some of my favorite ingredients and created this black lentil salad. Grab a bunch of protein-rich lentils, some delicious carrots and Brussels sprouts, a bunch of sour onions and a bunch of fresh herbs, and you’ll be the winner for lunch, trust me!
I will be the first to admit that I am not a fan of salads based on greens. I much prefer a chopped salad or salad paste where greens are more supporting actors than stars. So when I thought about building this salad, I first wanted to focus on the ingredients that would level this up. First, roast vegetables.
The best part about a roasted vegetable salad is that you can pre-burn everything and store it in the fridge until ready to assemble. Hot Tip: Let the vegetables reach room temperature or burn them quickly in a pan when you’re ready to serve the salad; it will make a big difference in taste and will save you some preparation time. For this salad, I used carrots and Brussels sprouts. I like the way carrots are roasted, caramelizing them all and really concentrating their flavor. Also, when soaked with a little honey, their sweetness works very well as a balance against all other salty ingredients. The sprouts add a little weight to the salad and at best make it feel a little sweeter. Also, it seems to me that they are all rooted in Brussels sprouts. If you’re still not convinced, I took my mother to the Brussels team on holiday.
How to get crispy Brussels sprouts:
To get the really crispy Brussels sprouts, sprinkle with olive oil and spices, cover evenly. Place the cut side down on a sheet tray, with plenty of space between the two. If you don’t give them enough space, they start to evaporate from each other rather than crisp. You want to use a very high heat and turn over half of the pastry. Mind you, my brother has burned a lot or two, so take care while your Brussels burns and you’ll be rewarded with goodness. They are very good when they are all beaten.
You can completely change the vegetables with whatever you can get your hands on. I think it would be delicious with sweet potatoes or radishes, or even with beets! Use what you have in the fridge or pantry and make your own recipe!
To really satisfy this salad and satisfy my hunger, I leaned over the lentils. I grew up with a whole bunch of lentils, they were always in my mother’s storage. From Moong daal to urad daal to masoor daal, we had lentils almost every night. My mother was the OG adopter of a black lentil salad. He only used cooked lentils and with a little lemon juice and spices like chaat masala, he ate them as a quick dish for lunch. Although I’m not very there, I love them as an ingredient in this salad. They are not alone lentils delicious, but full of protein that makes them a great meat alternative. I also love how lentils can be a great flavor vehicle. For this salad, I not only cooked a bunch of green lentils beforehand, I marinated them to give them extra flavor, a little effort but very delicious. Put a container of marinated lentils in the fridge as a routine for preparing meals and as a supplement to add protein to any dish you can make.
For extra flavor (yes, I really wanted to take this salad on top), I went with crispy and sour red onions. You can leave them with raw onions if you don’t like them, or with a clove or chopped green onions and a bunch of fresh herbs underneath. While I make fun of green-based salads, I love herbal-based salads. The use of mint and basil and cilantro as greens is underestimated. I mean, they’ve internalized the flavor! Put them in this salad for extra sweetness and freshness. And while this may be a vegetable-based recipe, I made it with goat cheese because I like a little of my salad cream. These days there are great options for dairy-free and vegetable-based cheeses, so if you want to replace it quietly.
This black lentil salad is a saver, and I’m excited to be a part of my lunch routine. Tell me what you do and how you did it.
Go get the recipe that is part of us Plant-based RE: SET—The new 5-day meal plan is coming to your inbox next January 21st! Packed with delicious recipes for breakfast, lunch and dinner, these are a week-long meal that will make you lighter, brighter and more dynamic. Sign up here!
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