Hey there, fellow food adventurers!
So, picture this: it's the weekend, the sun's trying its best to peek through the clouds, and you're feeling all kinds of energetic (or maybe you're just dreaming of being energetic). I've been there! Lately, I've been on a bit of a health kick, and honestly, it's been amazing. There's something about that post-workout high that's just pure magic, isn't there?
Anyway, all this 'get fit' energy has me craving recipes that are both good for you and seriously yummy. So, let me introduce you to my current obsession: a lentil and roasted red pepper salad that's about to rock your healthy eating world. Trust me, this isn't your average boring salad – it’s a flavor explosion!
This vibrant salad is all about easy prep and maximum satisfaction. We're talking hearty lentils, smoky roasted peppers, crunchy walnuts, and a totally addictive vegan feta. Yes, you heard right – vegan feta! It’s creamy, salty, and utterly divine. This salad is also a fantastic make-ahead option, perfect for those busy weeknights. Whether you serve it up as a gorgeous platter or in individual bowls, it’s a guaranteed crowd-pleaser.
So, are you ready to get lentil-licious? Let’s dive into the recipe:
Ingredients:
For the Salad:
- 150g (¾ cup) dry black speckled lentils (or your favorite kind)
- 2 bay leaves (fresh or dry)
- A 4-inch square of kombu (optional, but great for digestion)
- 2 Ramiro red peppers (or bell peppers)
- ½ cup walnuts
- ¼ red onion, finely diced
- Small bunch of fresh parsley, chopped
- A few sprigs of thyme, leaves picked
- 100g (3½ oz) salad mix (like red leaf and arugula)
- Vegan feta (homemade or store-bought)
For the Dressing:
- 3 tbsp extra virgin olive oil (+1 tsp for peppers)
- 3 tbsp quality balsamic vinegar
- Salt and pepper to taste
For the Vegan Feta (make ahead):
- 3 tbsp lemon juice
- 1 small garlic clove
- 3 tbsp unsweetened plant milk
- ½ tsp salt (adjust to taste)
- 100g (1 cup) flaked almonds, soaked for 30 mins in hot water
- 2 tsp white miso paste
- 2 tbsp nutritional yeast
- 2 tsp agar powder or 2 tbsp agar agar flakes (optional)
Instructions:
Get the Dressing Ready:
- Whisk olive oil and balsamic vinegar in a bowl until combined. Season with salt and pepper.
Prep the Salad:
- Rinse the lentils, place them in a pot with bay leaves and kombu (if using). Bring to a simmer and cook for 20-25 mins. Drain and let cool.
- Brush the peppers with a little oil and grill (or roast under a grill) until charred. Place in a bowl and cover for 10 mins, then remove the skins, seeds, and slice.
- Toast the walnuts in a dry pan until lightly charred and fragrant. Chop roughly.
- Combine the lentils, red onion, most of the parsley and thyme. Dress with some of the dressing. Arrange on a platter with the salad leaves and roasted peppers. Top with vegan feta and walnuts. Drizzle with remaining dressing, garnish with extra herbs.
Whip Up the Vegan Feta (make ahead):
- Blend lemon juice, garlic, plant milk, salt and rinsed almonds until smooth.
- Add miso and nutritional yeast (if using), blend well.
- Activate agar in 3 tbsp of water and blend with the mix (optional, see notes below) or bake as per the recipe linked above.
- Transfer the mixture to a cheesecloth-lined container and refrigerate overnight to set.
Notes:
- If using kombu, remove after about 10 minutes as it will become slimy and stick to the lentils
- If you don’t have agar, drain the mixture and bake it in an oven until set
Serving Suggestion:
This salad is fantastic on its own, but feel free to get creative! It pairs well with a side of crusty bread or some pita. It also makes a great filling for a wrap or sandwich.
So there you have it—a salad that is not only good for your body but also a joy to eat. Let me know how you get on with the recipe! Happy cooking!