Lentil, cherry tomato and spinach salad
Recipes do not stay static for most cooks.
They adapt and evolve over the years as people’s taste changes and refines.
As much as I love my deep-fried naughtiness of tofu and fries, I’m finding that heavy and/or oily meals are starting to make me feel very sick lately.
I don’t know why.
I’m not a calorie counter, but I’m trying to say to myself how does this make me feel or how will I feel after I eat this when I choose to make or buy a meal. Using that as a determining factor is really eye-opening. If it makes me feel unwell, why on earth am I eating it?
Even some of the most innocuous seeming dishes lately are turning my stomach. One of my favourite 5 minute lunches was also a culprit, despite all of its healthy ingredients. Today’s recipe is my Lentil, spinach and tomato salad, but with a lowered oil content for my poor stomach.
Aside from the healthy ingredients, this dish is quick, easy and a one pot dish – so kind on the dishwasher afterwards!
Lunch: lentils, spinach, cherry tomatoes cooked in one pot with water. Garlic, olive oil, lemon juice, Dijon mustard, salt and pepper. Lentils are a bit of a luxury item in chiang Mai! ☺️ #vegan #vegetarian #vegansofig #vegansofaus #veganfood #whatveganseat #thisiswhereigetmyprotein #lentils #travelforfood
1 can of lentils
1 bunch of spinach
1 tomato or half a punnet of grape or cherry tomatoes
1 large clove of fresh garlic, or 1/2 tablespoon of minced garlic
Salt and pepper
1. Rinse the lentils and drain in a colander.
2. Warm the lentils on low heat, for about five minutes.
3. Halve grape or cherry tomatoes. You can of course dice larger tomatoes, but the sweet and tart taste of the smaller grape and cherry tomatoes is nice in this dish. Add to saucepan and stir through for another couple of minutes.
4. Rinse and roughly chop your spinach. Add to the saucepan and turn up to medium heat, mixing the spinach through until it’s wilted to your liking.
5. Take the pan off the heat to rest.
6. Put the following dressing ingredients into a container:
1/4 cup of olive oil, 1/2 tabslepoon of Dijon mustard, half a lemon squeezed into the oil and mustard, and a dash of salt and pepper. All the ingredient quantities can be varied to your taste.
7. Tip everything in the pan into a bowl and pour your dressing over it.
In summer, I only heat the lentils, not the tomato and I use baby spinach instead of wilting normal spinach.
We’ve also found in South East Asia that spinach can be difficult to come by sometimes. I’ve used amaranth instead. The taste and texture is very similar, it can just be a little less dense with leaves.
It could also be nice with rocket, or any other bitter greens.