My favorite type of noodles for this summer without a doubt are glass noodles. They are light, tasty, take exactly 4 minutes to make and are great to eat hot or cold. For that (and much more), they are ideal to use in a salad. Glass noodle salad in a delicious peanut butter sauce. It has in it lots of crunchy vegetables, sliced as thinly as possible, all wrapped in a gorgeous sauce inspired by thai cuisine.

Glass noodles (also called cellophane noodles) name so because they get transparent after cooking. It usually made from mixing mung bean starch (or other starch) with water. Glass noodles can be prepared either by cooking or simply soaking. If cooking – 3 minutes in boiling water is enough. After that, immediately rinse in cold water (so that the cooking process stops) and strain excess water. If soaking – soak in a bowl with boiling water for about 5 minutes, and immediately afterwards rinse and strain excess water.

How to make?

The vegetables used in this glass noodle salad with peanut butter sauce are mostly hard vegetables. I used carrots, kohlrabi, red cabbage, radishes, scallions and red chili. In addition, the salad has cilantro and basil, as well as coarsely chopped peanuts. That’s a crunchy salad for you! Slice the vegetables as finely and as thinly as possible. It’s more pleasant to eat and also lets the sauce be well absorbed. Ideally you should slice the vegetables using a mandoline slicer. However, if you don’t have one – a good knife will do the job. Just be careful with your fingers.

The salad dressing is important and dominant. I like making salad dressing in a jar with a lid. Place in a jar the peanut butter, soy sauce, maple syrup, lemon juice, sesame oil and finely grated ginger. Season with a pinch of salt and pepper, close the lid and shake until a thick and smooth sauce is obtained. Pour the sauce over the salad and mix well until all the ingredients are covered and well wrapped in the sauce. The salad is kept well in the refrigerator for two to three days. Enjoy!

Looking for more great recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream
• Sautéed Green Beans with Mushrooms
• White Corn and Miso Soup with Chili Oil

Print Recipe

Glass Noodle Salad with Peanut Butter Sauce

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

• 125 gr/ 5-oz glass noodles
• 2 medium size carrots
• 1 kohlrabi
• ¼ small red cabbage
• 2-3 radishes
• 3 green onion springs
• 1 red chili pepper, more or less to taste
• ½ cup peanuts
• ¼ cup basil, leaves only
• ½ cup cilantro, leaves only

For the sauce –

• 3 tablespoons natural peanut butter
• ¼ cup soy sauce
• 3 tablespoons maple syrup
• 3 tablespoons lemon juice
• 2 tablespoons sesame oil
• 1 tablespoon finely grated ginger root (about 5 cm/ 2-inch)
• A pinch of salt, a pinch of black pepper

Instructions:

• Rinse well all the vegetables, peel the carrots and kohlrabi. Slice the vegetables as thinly as possible with a mandoline slicer or a knife. The carrots, kohlrabi and radishes are sliced ​​into thin sticks. The red cabbage into thin strips. The green onion and chili pepper into thin rings. The peanuts are chopped very coarsely. The basil and coriander leaves can be left whole or very coarsely chopped.
• Cook the glass noodles either using the stoves or by soaking.

  If cooking on the stoves – place the glass noodles in a pot with plenty of boiling water and cook for 3 minutes. At the end of cooking, rinse the glass noodles in cold water (to stop the cooking process) and strain off the excess water.

  If by soaking – place the glass noodles in a wide bowl filled with boiling water. Allow the glass noodles in the boiling water for 5 minutes and then rinse the noodles with cold water and strain the excess water.
• Prepare the sauce – in a jar with a lid, place all the sauce ingredients: peanut butter, soy, maple syrup, lemon juice, sesame oil, finely grated ginger, a pinch of salt and a pinch of black pepper. Mix well until a thick and smooth sauce is obtained.
• Place the cooked glass noodles in a large mixing bowl. Add the chopped vegetables on top (carrots, kohlrabi, red cabbage, radishes, scallions, chili peppers, basil and cilantro) and the chopped peanuts. Pour over the peanut butter sauce and mix well until all the ingredients are covered in the sauce. Enjoy!

Notes:

 

• For a gluten-free version, make sure to buy gluten-free ingredients (eg GF glass noodles, GF soy sauce, etc.)
• You can vary the hard vegetables that are added to the salad and change according to your personal taste. Try using peppers of different colors, white cabbage, cucumber, green beans and beets.
• Adjust the amount of chili pepper depending on the degree of spiciness you like.
• Glass noodles often come in large packages. It is easiest to disassemble the package using sizers.

 

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Glass Noodle Salad with Peanut Butter Sauce הופיע לראשונה ב- The Happy Lentils.

There is a wonderful salad, originally from North African cuisine, called Mechouia salad (mashwiya). This salad has in it tomatoes, bell peppers and chili peppers, roasted until practically burned on the grill. It has the most wonderful and spicy flavors, which are enhanced with the (good!) taste coming from the vegetables’ charred peel. This wheat salad is based on it. This is a perfect recipe if you are having a BBQ. Simply pre-cook the wheat at home, and than toss the vegetables on the grill. If you want to make it at home, just bake the vegetables in the oven until perfectly roasted.

How to make?

Cooking the wheat berries –

The first part for the wheat salad is cooking the wheat berries. I used regular wheat, but you can also use farro (spelled wheat). Other good options are coarse bulgur (burghul) or freekeh. For a gluten-free version use rice, preferably whole. Firstly rinse the wheat well and drain the water. Some soak the wheat, from an hour to half a day, in plenty of water. This of course shortens the cooking time of the wheat, which is relatively long. The wheat is cooked in plenty of water, similar to pasta. About 45 minutes after boiling. When finished, strain off the excess water and allow the cooked wheat to cool.

Roasting the vegetables –

The next step is roasting the vegetables. Use ripe tomatoes, bell peppers and chili peppers (traditionally green chili). The amount of chili peppers depends on how much you want it hot. There are 3 ways to roast the vegetables: on a grill, on a griddle pan or in the oven. The vegetables are roasted until they are completely cooked and the peel is burnt, even very burnt. If preparing on the grill or in a griddle pan then turn the vegetables from side to side every few minutes until the vegetables are nicely burnt on all sides. In the oven there is no need to turn because the heat is received from all sides. The tomatoes and chili peppers will be ready before the bell peppers so remove them from the heat before or add them later. After finished, transfer the vegetables to a bowl and let them cool slightly.

After the vegetables have cooled, you can use a kitchen towel or clean hands to roughly peel off parts of the peel. However, make sure to leave some of the burnt peel. It adds the burnt taste we’re looking for. Transfer the vegetables to a cutting board and chop them coarsely together.

The last step is assembling the wheat salad. In a large mixing bowl, place the cooked wheat berries and top it with the roasted tomatoes and peppers. Don’t forget to add all the juices of the vegetables left on the board, they have so much flavor in them. Add 4-5 cloves of crushed garlic and chopped parsley. Season with olive oil, lemon juice, salt and pepper. Stir gently until all the wheat is covered in the wonderful juices. Enjoy.

Looking for some more wonderful salad recipes?

• Quinoa Salad with Sweet Potatoes and Carrots
• Lentils and Roasted Beets Salad
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad

Print Recipe

Wheat Berry Salad with Roasted Tomatoes and Peppers

Prep Time1 hour hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Salad, Side Dish

serves: 6

Ingredients:

• 1 cup wheat berries, well washed and drained
• 4-5 ripe tomatoes, medium size
• 2 bell peppers
• 1-2 chili peppers (traditionally green) , use more or less depending on how spicy you prefer
• ½ cup parsely, chopped
• 4-5 cloves of garlic, chopped or crushed
• 3 tablespoons olive oil
• juice from half a lemon (2-3 tablespoons)
• ½ teaspoon salt, or more to taste + a teaspoon of salt for cooking the wheat
• ½ teaspoon black pepper

Instructions:

• Cooking the wheat berries – place the wheat berries in a pot with plenty of water and a teaspoon of salt. Bring to a boil and continue to cook over a medium heat until the wheat is ready, about 45 minutes. If during cooking the water evaporates – add more boiling water. At the end of cooking, drain the wheat from the excess water and allow to cool. If you choose to soak the wheat before cooking, the cooking time will be shorter (see notes at the end of the recipe).
• Cooking and charring the vegetables – can be done on the grill, in a griddle pan or in the oven.

  On the grill or in a griddle pan: make sure that the grill / griddle pan is very hot. Place the tomatoes, bell peppers and chili peppers on the grates/ pan and roast them well until the vegetables are tender and the peel is burnt. Rotate the vegetables every few minutes so that the burn is done on all sides. The tomatoes and chili will take about 15 minutes, the sweet peppers about 25 minutes in total. Remove from the heat and allow to cool slightly.

  In the oven: preheat the oven to 400°F/200°C. Cut the bell peppers lengthwise in half and get rid of the sting and seeds. Place in a pan with the part of the peel facing up and bake in the oven for 25 minutes. After 25 minutes, add the tomatoes and chili pepper to the pan and continue to bake for another 15 minutes. Allow to cool slightly before the next step.
• Roughly peel off some of the vegetables' burnt peel using a clean kitchen towel / kitchen paper or just very clean hands. Make sure not to completely peel the vegetables and leave some of the burnt peel, it has lots of good flavors in it. Remove and discard the stings of the peppers, as well as the seeds. The seeds of the chili pepper can be left, keep in mind that they are spicy of course.
• Transfer the charred vegetables to a cutting board and chop them coarsely. Keep all the wonderful fluids that come from the vegetables, they have plenty of flavors and we'll add it later to the salad.
• In a large mixing bowl place the cooked wheat, burnt and chopped vegetables and all the juices drained from them. Add chopped parsley, crushed garlic, olive oil, lemon juice, salt and pepper. Stir gently until all the ingredients are evenly coated. Taste and add salt if necessary. Enjoy!

Notes:

 

• Instead of wheat you can use farro (spelled wheat), freekeh or coarse bulgur. For a gluten-free version, you can use rice, preferably whole rice. Cooking time will vary accordingly.
• Some people prefer to soak the wheat before cooking. Soaking wheat can be from a minimum of an hour to half a day. The cooking time of the wheat will vary accordingly, and can also be 25-30 minutes for wheat that has undergone long soaking.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Wheat Berry Salad with Roasted Tomatoes and Peppers הופיע לראשונה ב- The Happy Lentils.

A very delicious quinoa salad, with sweet potatoes, carrots and red onions, which are baked in the oven. The quinoa and baked vegetables are wrapped in a wonderful dressing of olive oil, lemon juice and date syrup (silan), which compliments the sweetness from the baked vegetables. This is the kind of salad that holds up well. You can definitely make it in one day and enjoy it 3-4 days later. If you want to turn this salad into a meal on its own – add cooked chickpeas (protein!)

How to make?

Firstly, preheat the oven to 400°F/200°C. Peel the sweet potatoes and carrots and slice into cubes. Slice the sweet potatoes into cubes of about 0.5-inch/1.5 cm, and the carrots into smaller cubes – about 0.25-inch/1 cm. Peel the red onion and than cut lengthwise into eighths. Place the vegetables on a baking sheet, drizzle over olive oil and season with a pinch of salt. Bake in the oven for about 25 minutes.

While the vegetables are in the oven, cook the quinoa. There are two main methods for cooking quinoa. The first is similar to cooking rice and the second is similar to cooking pasta. I like to cook quinoa like rice – in a suitable pot heat olive oil. Add the quinoa and salt to the pot, and sauté for 2-3 minutes. Add water in a ratio of 1: 2. That is, for every cup of quinoa – 2 cups of water. Cover and bring to a boil. After boiling, lower to a low heat and cook until all the water is absorbed into the quinoa, about 25 minutes. Turn off the heat and leave the pot covered for at least another 5 minutes.

The salad dressing has in it olive oil, lemon juice, date syrup (silan), salt and black pepper. I love silan – date syrup. It has the sweetness of dates and deep flavors. However, if you don’t have silan on hand, you can replace it with maple syrup. There is a bit of sweetness in the dressing that compliments very well with the light sweetness of the baked vegetables. I like to make dressings in a jar – put all the ingredients in, place the lid and shake until well combined.

After that, the final step in the quinoa salad is to assemble it. Place all the ingredients in a bowl: cooked quinoa, baked cubes of sweet potatoes and carrots, baked red onion and chopped parsley. Pour over the dressing and mix well. Enjoy!

Here are some more great recipes for salads :

• Green Salad with Charred Broccoli and Avocado
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad
• Winter Green Salad

Print Recipe

Quinoa Salad with Sweet Potatoes and Carrots

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

For cooking the quinoa –

• 1 cup quinoa
• 1 tablespoon olive oil
• ½ teaspoon salt

For the baked vegetables –

• 1 sweet potato, medium to larg
• 2 carrots
• 1 red onion
• 3 tablespoons olive oil
• ½ teaspoon salt

For the dressing –

• 2 tablespoons olive oil
• 2 tablespoon date syrup (silan) or maple syrup
• 2 tablespoons lemon juice
• pinch of salt
• pinch of black pepper
• ½ cup finely chopped parsley

Instructions:

• Preheat oven to 400°F/200°C. Prepare a pan lined with baking paper or a silicone mat.
• Peel and slice the sweet potatoes into 0.5-inch/1.5-2 cm long cubes. Peel and slice the carrots into 0.25-inch/1 cm long cubes. Slice the red onion ​​lengthwise into eighths. Place the chopped vegetables on the baking pan, drizzle over olive oil and season with salt. Mix gently so that all the vegetables are covered in oil and flatten them into one layer. Bake for 20-25 minutes until the vegetables are ready and lightly golden.
• At the same time, cook the quinoa. In a small pot, heat olive oil. Add the quinoa and salt, and sauté for 2-3 minutes while stirring. Add 2 cups of water, stir and cover with a lid. Bring to a boil, then lower to a low heat and cook until all the water is absorbed into the quinoa, about 25 minutes. Leave the quinoa pot covered for at least 5 more minutes after the end of cooking.
• Prepare the dressing – in a jar with a lid, place all the dressing ingredients. Close the jar and shake until a smooth dressing is obtained.
• Place all the salad ingredients in a suitable bowl – cooked quinoa, baked sweet potato and carrot cubes, baked red onion and chopped parsley. Pour over the dressing and mix gently. Enjoy!

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Quinoa Salad with Sweet Potatoes and Carrots הופיע לראשונה ב- The Happy Lentils.

I received two bags of beets this week. The first one had young and small white beets, the second had inside orange beets that were plump and fresh. All the beets had long stems and abundant leaves, all of them covered with soil, and to me that was very moving. Something about seeing soil on your vegetables automatically makes me believe in their taste and instantly there are like a million things I want to do with them.

I don’t know where you buy your vegetables, but for me it’s something that keeps me busy. For example, I can’t bring myself to buy cheap (and often not that red) tomatoes at the supermarket, just can’t. So I always at the look for good vegetables, and of course that I always find them. I also try to buy vegetables in their season, especially those vegetables that are on the markets for only a short period of time, and I find that it brings me a feeling of festivity to my kitchen and adds tons of interest to the whole cooking process.

This obsession I have with vegetables, or any other ingredient that comes into my kitchen, isn’t just because. It comes from a true belief that when I have love and pride in the food I put on my plate, then not only this food will taste better, it will be more nutritious. Not just from the nutritional values point of view, but in what it does to my soul. And this is without mentioning that when the ingredients are good, so of course dealing with it is much simpler – there is no need for that many spices or any other additions to elevate the taste of the dish, the starting point is already excellent, you just need to allow that vegetable (or any other main ingredient) shine.

One last confession before the recipe – my “plate pride” is severely compromised by my kids’ plates… While I make sure to eat salads of all colors, they prefer the israeli couscous, white bread and all kinds of other beige foods … I personally know lots of kids who eat vegetables, sadly not mine… But I’m not discouraged. I have my methods to make sure they’ll get those vitamins like carefully and meticulously adding zucchini and carrots to a tomato sauce (and of course grinding everything so they won’t notice it), preparing them delicious shakes and smoothies filled with fresh fruit, and in general pretty much willing to try any relevant trick. Once every other day I complain to my mom about their vegetable eating habits, and she smiles while reminding me that I, too, as a child, was a very poor vegetable consumer and look at me today – getting excited about beets covered in soil…

For the beets, that came with soil on them, I had to pair the lentils that for me are like soil. Along with the lentils are fresh roquette leaves, walnuts and feta cheese, seasoned with pomegranate concentrate and balsamic vinegar. The resulting salad is delicious, satisfying, with sweetness and sourness highlighted by both the beets and the pomegranate concentrate. Enjoy

Print Recipe

Lentils and Roasted Beets Salas

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

for the roasted beets:

• 3 medium size beets (I used orange beets but you could use any kind of beets)
• 1 cup coarse salt
• some olive oil for oiling the beets

other salad ingredients:

• 1/2 cup black lentils, washed and drained (I always soak black lentils for at least a couple of hours)
• 2 cups beet greens, coarsely chopped. please divide into stems and leaves
• 3/4 cup walnuts, coarsely chopped
• 1 cup roquette (you can use more if you'd like)

for the dressing:

• 3 tablespoons olive oil
• 2 tablespoons pomegranate concentrate
• 1 tablespoon balsamic cream vinegar
• salt and pepper to taste (at least 1/2 teaspoon each)

Instructions:

• Roasting beets – Preheat the oven to  400°F/200°C . Rinse the beets well, chop the leaves if any and keep aside. Line a small trey or other dish suitable for the oven in baking paper and pour on it the coarse salt, which will be the bedding for beets. Grease the beets with a little olive oil, place them on the coarse salt and bake in the oven for one and a half to two hours, depending on the size of the beets. At the end of the roasting the beets will be squishy and soft.
• In a small pot, place the black lentils and the beet greens, along with a large amount of water (like pasta). Bring to a boil and cook for 20-25 minutes, depending on the soaking time of the lentils. 5 minutes before cooking is finished, add the beet leaves, stir, and continue cooking. Strain the mixture and cool.
• Make the dressing- In a small jar with a lid (or any other utensil) place all the ingredients for the dressing and shake / mix until the dressing is smooth and even.
• Assembling the salad – In a large bowl put the mixture of lentils and beets, walnuts, roquette and feta cheese. Keep some of the walnuts and feta aside, for decoration at the end. Peel the beets, they should be peeled easily, and cut them into large pieces – squares or eighths, and add to the other ingredients. Sprinkle most of the dressing over, keep slightly aside, and gently stir until fully covered.
• Transfer the salad to a serving bowl. Top it with the walnuts and feta cheese that we kept on the side and sprinkled over the rest of the sauce.

Notes:

 

 

• Instead of beet greens you can use kale, without the stems, or spinach.
• The salad can be kept in the fridge for up to 3 days, and is also fun to eat cold. If preparing in advance, or preparing a large amount, you should of course add the roquette just before serving.

הפוסט Lentils and Roasted Beets Salad הופיע לראשונה ב- The Happy Lentils.

I had my birthday this last Sunday. Usually, the days before my birthday I’m kind of feeling the blues, and this year was no exception. Lots of thoughts about life, the past, the present, what I have but mainly what I don’t have. I don’t know how to explain, it’s as if the day of the birthday is some king of due date for all the aspirations, successes, and achievements I thought I should’ve accomplished by now. And there is no way to pass the test, simply no chance.

Like, there’s so much stuff.

I have to be the best mom there is. Not only have to be, I must. I have to take care of my kids, inspire them, feed them (only nourishing things of course, God forbid something else), be active, be involved, not to interfere, educate for independence, spy on their activities in social media, be their friend, be an authority figure, have quality time, have nonsense and goofy times, know when they need a white shirt for school, drive to classes, drive back from classes, help with homework, not to help with homework, book the dental hygienist in time, track when their shampoo is about to end, buy presents for their friends for their birthdays, be a chaperon on school trips at least once a year … (breath), and that’s only a partial list, of course, and it’s full of contradictory things, I know, but that’s the way it is.

I have to be the best partner to my (amazing and beloved) husband. Not only have to, I want to. I want to love, laugh, accept, support, lean, have deep talks, drink wine, grow with him. But … I also have to be myself, complete, whole, calm, to grow (not in pounds of course ..), exercise, take care of my skin, breath, be happy, be satisfied. And let’s not forget that I also need and want to be a good daughter because my parents deserve it, because they are such good parents to me and it’s important for me to repay them equally because they are part of me, because they are charming and generous people regardless, because that’s how I was brought up. Ah … and career! I must have a career no less than perfect! I have potential! I need to be materialistic, to be appreciated, to move forward, and again to move forward, and again. I have to climb the ladder, there is no time / possibility / excuse to stop for a moment on the way, or even get off, even for a while, from this roller coaster.

Like I said, too much stuff. Too much material. Zero chance to pass the test. And every year, every year, I put myself through this test over again. Every year before my birthday, and I swear I’m trying to change it, I fall and look at what I don’t have, what I haven’t yet accomplish.

Fortunately for me, the weekend before my birthday was packed with many good friends and family, people who are my air. Without noticing, my birthday blues was replaced with feelings of joy, serenity and gratitude. In the evening before my birthday I sat in the living room and noticed that Tamar and Ido were whispering and running between their rooms. I asked what was going on. Ido replied innocently, the way only he can, “we are making you a happy birthday card.” Tamar immediately gave him (and me) a look of “You ruined the surprise” but instead of yelling at her little brother, she just took his hand and sat him down at the table, and then went and brought papers and markers, and together helped him spell what he wanted to write. And there I was, sitting on my sofa, in my home that I love, watching my kids writing me, the luckiest mom in the world, a birthday card. And I realized that I had arrived, that everything is fine, not only with the children but in general, that I am exactly where I should be, that I am exactly where I want to be.

I love green salads. They always feel like a good thing I do for my body, putting pride in the plate. The star of this green salad is the broccoli. The broccoli is first blanched for 3 minutes in boiling water (also possible in the microwave, please see the notes at the end of the recipe) and then transferred to a high heat oven, which gives the broccoli a wonderful scorching and turns this vegetable into something you can’t stop eating.

Print Recipe

Green Salad with Charred Broccoli and Avocado

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

serves: 4

Ingredients:

for the broccoli-

• 1 medium broccoli head (about 250 gr/ 9 oz/ 4 cups), rinsed and cut into bite size florets
• lemon zest from one lemon
• juice from half a lemon
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• a good pinch of salt, black pepper

the rest of the salad ingredients-

• 250 gr/ 9 oz mixed greens for salad
• 1 avocado, diced into cubes
• 1/4 cup natural cranberries
• 1/2 cup pecans, coarsely chopped

for the vinaigrette dressing (use half the quantity)-

• 1/2 cup olive oil
• 1/4 cup lemon juice (see note)
• 1 teaspoon mustard
• 2 teaspoons maple / silan / honey (not vegan)
• 1 garlic clove, crushed
• 1 pinch of salt, black pepper

Instructions:

• Preparation of the broccoli – In a suitable pot, put boiling water with a pinch of salt and broccoli florets. Bring to a second boil and cook for 2-3 minutes only. Drain and dry the broccoli.
• Preheat the oven to 400°F/200°C and prepare a medium baking pan lined with baking paper. In a medium bowl, mix lemon juice, lemon zest, 2 tablespoons olive oil, 2 crushed garlic cloves, a nice pinch of salt and black pepper to taste. Place the broccoli florets in the bowl and mix carefully until all the broccoli is well coated. Spread the broccoli in one layer on the baking pan and bake for about 20 minutes. Remove and mix the broccoli from the oven at least once during baking, so that all the broccoli parts will be equally charred.
• Make the vinaigrette – Put all the ingredients of the dressing in a suitable jar with a lid, close and shake until you get a uniform dressing.
• Assembling the Salad – In a large bowl, place all the ingredients of the salad – the charred broccoli, avocado cubes, natural cranberries and pecans. Pour half the dressing and mix carefully. enjoy your meal:)

Notes:

• It’s (always) better to use fresh broccoli. You can use frozen broccoli not in season.
• For the vinaigrette dressing, you can use, as indicated in the recipe, lemon juice or wine vinegar. You can mix between the lemon juice and the vinegar in case you need to (for example, if you use the half remaining lemon from the broccoli).
• You can also use the broccoli stems, there really is no need to throw them away. In such case, peel off the thick, woody stems with a knife, and slice into bite-size rings.
•  If desired, you can cook the broccoli in the microwave. In this case, you should first coat the broccoli with the mixture of olive oil, lemon juice, lemon zest, garlic, salt and pepper, place in in a bowl suited for microwave use, and add a few drops of water, literally 2-3 tablespoons at the bottom of the bowl. Cover and place in microwave for 2 minutes. Then, transfer the broccoli to the baking pan and cook in the oven as the recipe indicates.
• As mentioned above, you only need half of the salad dressing to coat this salad. The rest of the dressing can be kept in the refrigerator for up to two weeks.

הפוסט Green Salad with Charred Broccoli and Avocado הופיע לראשונה ב- The Happy Lentils.

Of all the house plants I have in my house, I like the Portulacaria afra the most.
Ido brought it from his kindergarten a little over a year ago. He came with it one day, this small branch planted in a plastic bottle that had the upper part cut off, decorated with colorful round stickers and markers. Of course the plant was given to us as a metaphor for our children, and the note that was attached to the plant explained it, saying our children were just like small plants, and if only we water and make sure they have enough light they would blossom and flourish. At that point in my life, I was much more successful with my children’s survival than with any of my house plants’ survival (this days I’m the proud owner to a small jungle in my living room and balcony, but back then I was a bit of a serial house plants exterminator).

Of course, the minute I held this sweet plant in my hands and read the note attached to it, I just knew that I would give this plant so much love and affection that it would flourish to be the most wonderful house plant in the middle east.
And that’s what I did. I put it on the balcony in a place of honor and I watered it regularly at least every two days (!!!), and in between I made sure to give it plenty of “I believe in you” looks. All this would have been great if it wasn’t that Portulacaria afra, which I now know is the most durable plant in the world, can withstand almost everything except… excessive watering. Yes, it turns out that the Portulacaria just wants to be left alone, and I, who wanted so much for it to blossom, almost watered it to death.

But my Portulacaria, fortunately for me and for it, was made of special material, and despite all the mistakes I made, it slowly grew and developed, and I transferred it from that plastic bottle to a larger pot and then to an even bigger pot. In time I learned about my Portulacaria and how to take care of it, and it returned me by growing and flourishing. And although I made some mistakes along the way, it must have felt that I made them out of love.

So what is the conclusion? There are two actually. The first is that if you haven’t been successful in gardening yet then the Portulacaria afra is a great plant to start with, and the second is, that whatever you do – try to do it with love. I have no scientific proof, but I have a feeling that it significantly increases the chances of success.

Between all that soups and carbs winter brings, sometimes the body screams for a good green salad, big and nutritious, and when the markets are full of fresh, huge bundles of different kind of lettuces, herbs and of course avocados, that’s the best time for it.
This green salad is full of all these, along with sun-dried tomatoes, slivered almonds and roasted chickpeas, which makes the salad a complete meal.

Winter Green Salad
serves 4

Ingredients:
10 oz/ 300 gr of mixed greens (Roman lettuce / Arugula / Slanova, etc.)
1 medium avocado, cut into quarters and then sliced
1/2 bunch of coriander leaves (about a cup)
Red onion, finely sliced
1/2 cup silvered almonds
1 cup sun-dried tomatoes (store-bought or as listed below)
1½ cups cooked chickpeas (you can use canned, washed)
1 tablespoon olive oil
Salt and pepper

for the sun-dried tomatoes-
1 lb/ 500 gr cherry tomatoes, cut in half lengthwise
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon coarse salt, 1/4 teaspoon ground black pepper

for the dressing-
4 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dijon mustard
Salt and pepper to taste

Instructions:
1. Making the sun-dried tomatoes (if using store-bought sun-dried tomatoes skip this step): Preheat the oven to 100°C/200°F. Place the sliced ​​cherry tomatoes on a baking tray lined with parchment paper and sprinkle it with olive oil, balsamic vinegar, salt and black pepper. Mix well until full coverage and spread the tomato halves on the pan in one layer, skin side down. Bake for at least 3 hours.
2. Preparation of the chickpeas: Preheat oven to 180°C/350°F. Place the chickpeas on a baking pan lined with baking paper and drizzle over a tablespoon of olive oil, a pinch of salt and a pinch of black pepper. Mix well for full cover and spread the chickpeas on the baking paper in one layer. Bake for 20-25 minutes, until golden brown.
3. Preparation of the dressing: in a jar with a lid, put all the ingredients of the dressing, close the jar with a lid and shake it until all the ingredients are mixed.
4. In a large bowl place all the salad’s ingredients: the mixed greens, coriander, sliced avocado, sliced red onions, silvered almonds, sun-dried tomatoes and roasted chickpeas. Drizzle the dressing over and toss gently to combine.

Notes:
• I highly recommend that the mixed greens you’ll use will have arugula in it, the pepperiness of the arugula is excellent. In addition, for those who like, you can add half a cup of finely chopped celery to the salad.
• Instead of silvered almonds you can use walnuts, cashews or any other nuts you think fits.
• In a green salad dressing, it is common to add a sweetening ingredient (maple / honey / silan). Because of the sweetness of the dried tomatoes, I didn’t feel it’s necessary.

הפוסט Winter Green Salad הופיע לראשונה ב- The Happy Lentils.

Things I hate about winter:
It’s getting dark early. I’m cold. The laundry never seems to dry. To take the kids to and from school in torrential rain. You can’t go to the beach (well, you can go but it’s not the same). No fresh mango. Taking out Kutcher in the rain. When socks get wet through the shoes in puddles. Traffic jams. Flooding. Traffic jams due to flooding. There are always somehow coats lying around the house. Folding umbrellas. Always to remember to turn the heat on.

Things I love about winter:
Beautiful sunsets. You can eat soup every day. The vibe in the house on a rainy day when the whole family is together inside. Scarves. Boots. The possibility to see rainbow. Strawberries. Oranges. Avocado. Chestnuts. Hamin (jewish stew). The smell of rain. Cuddling under a blanket. No need to wash the car. Kids in hats. Slippers.

There are more and more rainy days. Water from the sky that wash the trees and the ground, the streams slowly begin to fill up, there is green all around, thousands shades of green. Winter has come. Even if there are still sunny days from time to time, you can’t deny it any more. We slow down, gather in our houses, with our family and close ones, the cold weather outside and the early darkness make us look for warmth. Physical warmth, warmth between people, and warmth in food – not only actual temperature but also in the ingredients themselves. I must admit I’m not a winter person. I hate when I’m cold, let me spend a day at the beach and that’s all I need, let me see my children at the beach and I’m sure there’s nothing healthier than I can give them. Still, the winter has its magic, and that too is hard to deny.

Because only in winter, when it’s cold outside, we naturally try to create the warmth inside. When the rain knocks hard on the window, there is a feeling that the whole family is more together, and it doesn’t matter if everyone are playing together some board games (oh idyll ..) or everyone are in front of their private screens (hello reality), winter gives us the chance to focus more in ourselves and the people that are close to us, to be attentive, to take the time, because there is really nowhere to hurry and what to miss. When I was little I remember the excitement I had from the first rain, for me it was the most important thing that could happen in the country that day. Today I see the same excitement with Tamar, and what a blessing it is to have children remind us that.

So next time I’m in some kind of traffic jam caused by some flooding in the city, I hope to remember that the winter, just as it came, will also pass, and soon I’ll be able to sit on the beach again and mingle sea sand in my hands, and till then, it’s kinda nice to live more slowly, filling the soul, and also the stomach, with all good things winter has to offer, and mainly wrap myself real good in warm clothes and warm people, to keep from the cold outside.

In the winter I find myself looking for salads with a different character than usual. More fulfilling, warmer, often with some kind of grains added to. This next salad is just that. At the base of the salad is farro, which is an ancient whole grain with roots from Italy, whose flavors are similar to ordinary wheat and are deeper and profound, it is also considered more healthy. I cook it in the same way as cooking whole rice. The cauliflower in the salad is scorched and short-cooked, the fennel gives the freshness to the dish, and above all the tahini lemony dressing. You can eat cold, hot, or any other temperature in between. Here is the recipe

Farro Salad with Cauliflower, Fennel and Tahini Dressing
serves 4-6

Ingredients:
for the salad-
1 cup farro, washed and drained
1 medium cauliflower (about 1¼ lb/600 gr), cut into small florets
1 small fennel, finely chopped
1/4 cup pine nuts
1/2 bunch parsley (about 1/2 cup), finely chopped
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
2 cups water (for cooking the farro) + 1/4 cup water (for cooking the cauliflower)
Salt and pepper

for the tahini dressing-
3 tablespoons raw tahini
3 tablespoons lemon juice
3 tablespoons cold water
2 garlic cloves, crushed
Salt and pepper

Instructions:
1. Cooking the farro: In a small pot, on medium-high heat, heat a tablespoon of olive oil. Add the farro and fry for about a minute. Add 2 cups water, salt (1/2 teaspoon at least) and black pepper, cover and bring to a boil. After boiling, lower the flame to a minimum and cook for about 45 minutes. Drain the excess water.
2. Cooking the cauliflower: Heat a wide skillet to a very high heat (heat it at least 5 minutes). After the pan is hot, place the cauliflower florets in itt and let it get a nice scorch. After about 2 minutes stir, and then let the rest of the cauliflower florets, which have not yet been charred, scorch (do it again if necessary). Reduce the heat to medium- low heat and add 2 tablespoons of olive oil, cumin, smoked paprika, salt, pepper and 1/4 cup water, stir and cover. Let the cauliflower cook for 5-10 minutes, depending on how soft you like the cauliflower, stirring occasionally.
3. The tahini dressing: In a small bowl, mix all the ingredients of the sauce. The sauce is supposed to be thinner than tahini usually is.
4. Making the salad: In a large mixing bowl, place the cooked farro, charred cauliflower, finely chopped fennel, chopped parsley and pine nuts. Pour over the tahini dressing and mix well until all the salad ingredients are fully covered.
5. Store in an airtight container in the fridge up to 3 days.

Notes:
• The salad can easily be used as a side dish.
• You can upscale the salad to a whole meal by adding 1 cup of cooked lentils (not the red or yellow kind). If so, adjust the tahini dressing by using 4 tablespoons of each ingredient instead of 3.

הפוסט Farro Salad with Cauliflower, Fennel and Tahini Dressing הופיע לראשונה ב- The Happy Lentils.

Back from the grocery store. Unpacking the bags and start putting things in place.

“Oh, I forgot cherry tomatoes … I bought everything and didn’t buy cherry tomatoes… now I have to go back to the grocery store, but when … I don’t have time, well I don’t have time for anything and I need the cherry tomatoes. Maybe tomorrow…I’ll pick up Tamar from school and on the way to pick up Ido, I’ll take 5 minutes in the supermarket. Only tomatoes, it will take me maximum 10 minutes. But Tamar has a tennis class at five that I have to take her to, I won’t make it. Oh, that’s such a mess, how did I get to the state in my life that 5 minutes in the supermarket become such an operation, what happen to me. Man, how could I forget the cherry tomatoes. And I passed by it! And I looked at them! And I knew I needed! But no, I had to do my usual round of lettuce-mushrooms-peppers-cucumbers and only then cherry tomatoes. I’m so fixated on the most stupid things sometimes. And by the time I finished with the cucumbers I forgot about the cherry tomatoes and thought about the dish soap I had to buy. I just had to take the tomatoes when I saw it, I knew it would happen to me. It always happens to me. “

Let’s talk about the conversations we have with ourselves. You know what talks I mean. These can be long or short talks, or even just a sentence. These can be talks that come at the end of the day just before going to sleep, or on the way home from work, or even when you’re just waiting for your turn at the dentist. These conversations, between ourselves, can start as some sort of a checklist, things that we did or didn’t do, things we still need to do. And somehow, at some unclear point, we take some sort of a turn, and in the dialogue we have with ourselves begin to appear a few negative sentences. Suddenly, things that we didn’t get to do in the same specific day become things we didn’t get to do in our life, a coincidence becomes a constant lack of luck and momentary falls (which everyone has!) become in our mind some ongoing self-failure.

Why? Why do we talk like that to ourselves? we wouldn’t dare say these things to anyone else, so why do we say it to ourselves? Why in our everyday life are we nice and empathic and contain all but ourselves? Why don’t we talk nice to ourselves?

What if that same conversation I had with myself was going something like this – “Oh, I forgot to buy cherry tomatoes … What a bummer. Well, with so many things on my mind, no wonder I’ll forget something … At least I remembered the dish soap! I guess I’ll try to go by the grocery store tomorrow, worst case we’ll eat cucumber salad this week. “

It’s time we change the tone of speak we use with ourselves. I think it’s a matter of practice, of noticing when the thoughts that run through our minds suddenly become not so constructive criticism or even a form of lowering ourselves, and then stop and think about what would we say to a good friend about the same situation, and then tell ourselves these things. We deserve to be a little more forgiving with ourselves, most of the time we just try our best in life. Instead of putting under a microscope every little negative thing, maybe it’s time to put under the same microscope some few positive things.

Here is a dish that will make you say only positive things to yourself. Delicious, fresh and full of things that are good and healthy for your body. The kale in the salad gets a special treatment – massage! The purpose of the massage is to soften the kale so that it’ll be easier to chew.

Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
serves 2-3

Ingredients:
for the kale-
10 kale leaves, washed and dried (about 2 cups)
1 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt
1/2 cup slivered almonds

for the spiced chickpeas-
1½ cups cooked chickpeas (you can use canned, washed)
2 tablespoons olive oil
1 tablespoon sweet paprika
1 teaspoon cumin
salt, black pepper

for the roasted sweet potato-
1 medium size (date syrup)
1 teaspoon olive oil
salt, black pepper

for the yogurt dressing-
1/2 cup yogurt (vegan or not, to your preference)
zest of 1/2 lemon
2 tablespoons finely chopped coriander
pinch of freshly grounded black pepper

Instructions:
1. Preheat the oven to 180°C/350°F.
2. In a medium bowl, toss all the ingredients for the spiced chickpeas, and in a separate medium bowl toss all the ingredients for the roasted sweet potato.
3. Lay the chickpeas and the sweet potato on a baking tray lined with parchment paper in one layer (you can use the same tray for both, side by side), and roast in the oven for about 20-25 minutes, till golden.
4. Treat the kale: remove all the kale’s thick stems with a knife, cut or rip by hand the kale leaves into roughly bite-size pieces. put the kale in a medium bowl, add olive oil and salt, and start massaging the kale- literally rub the kale leaves with the olive oil and the salt with your hands, for about 2-5 minutes. The longer you message the kale the softer it’ll get (just be careful not to overdo it and make it mushy).
5. In a small bowl, add all the ingredients for the yogurt dressing and mix well.
6. Put the salad together: in a large bowl, put all the prepared ingredients: the massaged kale, almond chips, spiced chickpeas, roasted sweet potato and yogurt dressing. Mix well until all ingredients are evenly coated with the yogurt dressing. Serve and enjoy.

הפוסט Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing הופיע לראשונה ב- The Happy Lentils.

I wanted to dress up.

I didn’t have an actual reason to dress up, there wasn’t any special occasion, it was just another ordinary day and I was on my way to work, but I wanted to. I felt like looking at myself in the mirror and to see myself looking at me back a little more pretty and sparkling than usual. So I stood in front of my closet and gazed at it, like waiting for some dress or a blouse that hid there to jump at me, something that was exactly what I wanted to wear. A kind of non-existing garment, that has everything I wanted in (except from the part of being an actual garment in my closet…), and if not that imaginary garment, then I was looking at least for something I haven’t worn in such a long time that it will feel new. Because I also wanted to be renewed. To dress up festive and to be renewed. It’s a feeling I have lately, but for now I’ll settle for that in a piece of clothing.

So as things tend to get with imaginary clothes.. I didn’t find exactly what I wanted, but I did find something. Truth be said, it wasn’t the most festive garment there is, it was actually my worn and beat up jeans I wear at least 3 times a week…, but I managed to find a blouse I haven’t wore for a really long time because there was never really the right opportunity, and I decided today it is. Not because there was anything special in that day, it really was just like any other ordinary day, but precisely because of that and due to my festive unexplained feeling I had, I felt like the opportunity had come. And just to add to that dress up vibe I had, I put on a pair of socks I once bought and cost me a fortune during an optimistic spree in London, despite the fact (and maybe because of the fact) no one will see them but me.

I looked at the mirror, and though in any other day I could find many negative things to say on the one reflecting to me in the mirror, I chose to smile and be content, and with that feeling I left the house. And then something happened. This ordinary day that was about to happen got a pinch of sparkle. The way to work was as usual, but then the radio played a song I didn’t hear in a long time and really liked, and that made me feel good. At work, I was complimented at least 3 times on my blouse and I just said “thank you” and smiled and didn’t make any other comment, and when I was making myself my usual salad I eat for lunch, a colleague that was making her own lunch next to me offered me some green onions and basil leaves she had that up-scaled my normal salad. It was still an ordinary day. I still drove my kids to and from school, I still went to the office and spent hours in front of excel sheets, and yet, it felt a bit better than usually. Is it because of what I wore? Of course not. Is it because I decided to dress up festively? Absolutely.

What a fun salad. Supposedly a simple rice salad, but combined with so many fresh and tasty ingredients that decorate it and gives it the extra sparkle;). Roasted peppers and zucchinis, spiced chickpeas, kalamata olives, feta cheese, mint and parsley- bold flavors mixed together into a celebration in the mouth. You can use the highway on this recipe and buy some of the roasted ingredients, but if you roast everything yourself be sure to make an extra batch and save it in the fridge- those ingredients will happily decorate and upscale any salad or pasta dish you’ll make and even will be great just as a snack. And oh, it’s just a great salad to take to work!

Antipasto Brown Rice Salad
serves 4-6

Ingredients:
1 cup of washed and drained brown rice
2 cups water (for the rice cooking)
2 red bell pepper (or store-bought roasted bell peppers)
2 zucchinis (or store-bought roasted zucchini)
1 cup cooked chickpeas (you can use canned, washed)
12 kalamata olives, pitted and sliced in half
2-3 green onions, chopped
1 bunch of mint (1/2 cup), finely chopped
1 bunch parsley (1/2 cup), finely chopped
5 oz/ 150 gr feta cheese, crumbled
1 tablespoon wine vinegar (red or white)
4 tablespoons olive oil
salt & ground black pepper to taste

for the roasted chickpeas-
1 tablespoon olive oil
1 teaspoon sweet paprika
1/2 teaspoon cumin powder
a pinch of salt & ground black pepper

Instructions:
1. cook the rice- in a heated pot, fry the rice with 1 tablespoon of olive oil over a medium heat for about one minute. Add 2 cups of water, salt and freshly ground black pepper and bring to a boil. cover the pot with a lid and cook on a small heat for about 45 minutes, till all water evaporate. let the lid on for at least extra 5-10 minutes, and let the rice cool to room temperature.
2. Roast the sweet peppers (if you use store-bought skip this part)- preheat the oven to 180°C/350°F. lay the peppers on a baking pan lined with parchment paper and roast for about 30 minutes, turn them a couple of times during cooking. Remove from the oven and let them sweat a bit more- either in a ball with plastic wrap on it or a sealed plastic bag, for about 20 minutes. Then, remove the stem and the seeds, and peel the skin (that should be easily done). Cut into wide straps.
3. Roast the zucchini (if you use store-bought skip this part)- preheat the oven to 180°C/350°F. Slice the zucchini into 1/4-inch (1/2 cm) rounds, toss it with 2 tablespoons of olive oil and a pinch of salt and ground pepper. lay it on a baking pan lined with parchment paper in one layer and roast in the oven for about 20 minutes, turn them halfway through, till the zucchini starts to brown. Leave to cool.
4. For the spices chickpeas- preheat the oven to 180°C/350°F. toss the cooked chickpeas with 1 tablespoon of olive oil, paprika, cumin, salt and pepper, lat on a baking pan lined with parchment paper in one layer and roast in the oven for 20-25 minutes. Leave to cool.
5. Combine the salad- in a large mixing ball put all the salad ingredients (rice, roasted peppers and zucchinis, spiced chickpeas, olives, green onions, chopped mint, chopped parsley and crumbled feta cheese), toss with 3 tablespoons of olive oil, wine vinegar, salt and freshly ground pepper. Be careful with the salt since the salad has the olives and feta cheese in it.
Store in the fridge in an airtight container for 2-3 days.

Notes:
• Add a couple of cucumbers to the salad for an extra crunch and freshness. Of course, once you put in the cucumbers you can’t store the salad.
• The salad can be easily veganize by replacing the feta cheese with tofu.
• You can absolutely roast peppers, zucchinis and chickpeas at once, just pay attention to the different roasting time.

הפוסט Antipasto Brown Rice Salad הופיע לראשונה ב- The Happy Lentils.

The day started just like any other day.

I got myself ready for work, got the kids ready for school, got my lunch packed for work, got Lior’s lunch packed as well, got the kids lunchbox packed for school. I got all my morning routine done and made sure everybody else’s got all their morning routine done and head out the door. The way to drop off the kids to school was just as ordinary as any other day, the goodbye kisses, including the bonus kiss, were normal, the drive to work was ordinary, as well as all the emails that waited for me to go through. Everything was perfectly normal. Just like any other day. It wasn’t until 11 o’clock when I came to set up a work meeting (completely normal) in my schedule that it struck me – the date.  Today is September the 3rd. This date shouldn’t mean anything to anyone but me. This is my half birthday. Today I am exactly 39 and a half years old. In six months, I’m gonna be 40.

I always loved my half birthday. Kind of an extra birthday. On that day, I didn’t love it at all. On that day, my half-birthday reminded me of everything I didn’t accomplished in life, and thought I will by now. My office, my computer with all my Excel files, my clothes, even the salad I brought for lunch, everything suddenly seemed so miserable, such a huge compromise compared to what I was supposed to be by now. After all, I was supposed to work at my dream work, do only what I really love to do and make a good living from it. I was supposed to visit Africa, live a year in Italy, fast for a month in a temple in India (three times I visited India, how did I not mark it?) and swim with dolphins in some white sand beach in some exotic country. I was supposed to learn Spanish, and French, and German. I was already supposed to know how to surf, and do a pastry class in Paris and a road trip across Europe. I was supposed to be this complete mother that always smile and builds with her kids dolls from tree branches we’d picked up on a walk in the woods the day before.

I was supposed to be all these things and here I am, exactly six months before I’m 40, still dreaming all those dreams.

Fast forward to a few days later. Tamar comes to me with her own list. Lior bought her the book “The List for Kids”, which encourages kids to make a list of dreams and shout them out. In number one she wrote “adopt a female puppy”. In number 2 she wrote “an electric organ”. No. 3 “To Visit Romania”, No. 4 “Being a Scientist”. In number 5 she wrote “Captain Underpants No. 5” (she already has Captain Underpants 1,2,3,4 and 6 in the series …), in number 6 she wrote “musical class”. In number 7 she wrote “toys for the dog”. In number 8 she wrote “Building a Time Machine”. The number 9 was left blank. Probably out of lack of attention, but I found it incredibly symbolic and sweet, and in number 10 she wrote “bunk bed with slide”. Just like that, in the simplest way. And there, between her dreams of being a scientist and building a time machine, I found my optimism again. I looked at her list and it seemed to me to be achievable (except perhaps for the time machine, but what do I know). My list is also achievable, and that is even before all the things I have already achieved. Dreams were meant to come true. My dreams too.

This is the kind of salad you want to have in your repertoire. Tasty, fresh, healthy, keeps fresh for a few days and always receives compliments. It’s a good salad to take to work as well as to a dinner party. The base of the salad are the lentils. I use black lentils (beluga), which hold their form well in cooking and are perfect for salads, but you can also use brown or green lentils. Whenever I cook legumes, no matter what type (lentils, chickpeas, beans ..) I always prepare much more than I need and then freeze the extras for future use (bonus advice- measure and divide the legumes into 1 cup bags).

Print Recipe

Lentil Salad with Roasted Pumpkin and Feta Cheese

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

serves: 4

Ingredients:

• 3/4 cup black lentils, washed and drained (or- 2 cups of cooked black lentils)
• 3 cups pumpkin, (sliced in cubes, (350gr/0.75 pounds
• 1 bunch of arugula
• 1/2 cup walnuts, roughly chopped
• 100 gr/ 3.5 oz feta cheese, crumbled
• 1 cup pomegranate seeds
• 1/2 cup natural dried cranberries
• 2 tablespoons silan, )date honey syrup(
• 2 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon grounded nutmeg
• salt & grounded black pepper to taste

Instructions:

• Cook the lentils- in a suitable pot, place the lentils with a large amount of water (like pasta), without salt. Bring to a boil and cook for about 15 minutes. Strain and let the lentils cool down.
• Roasted pumpkin- preheat the oven to 180°C/350°F. In a small bowl, mix 1 tablespoon of olive oil with silan, grounded nutmeg, salt and pepper. Pour the mixture over the pumpkin cubes and stir to full cover, spread the coated pumpkin cubes on a baking pan lined with parchment paper. Bake in the oven for about 20-25 minutes until the pumpkin is golden and soft.
• Assemble the salad- in a large bowl put all the salad ingredients: lentils, roasted pumpkin (if any liquids remain on the oven pan, add them!), chopped walnuts, arugula, crumbled feta cheese, dried cranberries and pomegranate seeds. Keep aside some of the pomegranate seeds and feta for decoration above. Sprinkle above olive oil and balsamic vinegar, salt and pepper to taste and carefully combine. Transfer to a serving bowl and sprinkle above the pomegranate seeds and feta you’ve kept aside. Bon appetit!
• Store any leftovers in the fridge in an airtight container for up to three days.

Notes:

• Prefer to soak the lentils for a few hours if possible for enhancing the nutritional values.
• You can easily replace the pumpkin with sweet potato or other kind of squash (butternut, acorn..).
• For a vegan version- replace the feta cheese with tofu.
• If prepared in advance, it’s better to make the salad without the arugula, and then add it before serving so the arugula will stay crunchy.

הפוסט Lentil Salad with Roasted Pumpkin and Feta Cheese הופיע לראשונה ב- The Happy Lentils.