Simple Warm Lentil Salad

This is what I made to stand beside my Marinated Garlic Herb Chicken Breast.  If you read that post, you will know that it was a week night, and I didn’t want to spend tons of time on dinner, but still wanted to treat Mr. Rodgers to something tasty.  Well, the chicken was SUPER easy.  I didn’t want to spend tons of time on the side dish either…and this was perfect!  Filling and hearty to compliment the lightness of the chicken 🙂  Try it out!

 

So, here’s what you need:

  • 1/2 lb Lentils, uncooked
  • 2 Tbsp Butter
  • Tbsp Minced Onion (The dry stuff.  You can use a real onion too, I just didn’t have one!  Probably about 1/2 an onion)
  • 1 1/2 C Frozen Mixed Veggies
  • 1/3 C Chicken or Beef Broth
  • 1/2 T Dried Chives
  • 1/2 T Savory Seasoning
  • 1/2 tsp Herbamare 
  • Red Pepper Flakes to taste

 

And here’s how you do it:

  1. Follow the directions on your lentil bag to get them started cooking.  Set your timer for just a couple minutes less than the recommended cooking time.
  2. In a large pot melt your butter.  Toss in the onion and mixed veggies and saute until tender.  
  3. Add the lentils and stir to combine evenly.
  4. Add the broth and seasonings, stir, and cook for an additional 5 minutes.
  5. Scoop on your plate, and top with a delicious protein.  🙂

 

Simple.  Warm. Comforting.  Delicious.  And fast 🙂

 

Lentils and Veggies

 

Lentils!  Such a wonderful food!  I love them and I didn’t even know what they were a year ago!  🙂  Check your package and cook them just a couple minutes shy of the recommended time.

Lentils and Veggies 2

 

Measure a cup and a half of frozen veggies.  You can use fresh if you want!  But as I mentioned before…the groceries were low so I was using things from the caverns of the freezer and pantry. 🙂   Usually I prefer the flavor of fresh veggies, but for a busy night when you can’t spend time chopping and slicing these work great!!!  

Lentils and Veggies 3Melt the butter in a large pan.

Lentils and Veggies 3.5Add your frozen veggies and minced onion and cook until they are tender.

Lentils and Veggies 4Add lentils and seasonings.  If you don’t know what Herbamare is…here ya go…its a tasty version of salt, and it’s pretty healthy!!

Grilled Chicken Chickpea Salad 1

 

Add your beef broth and cook for about 5 more minutes.  Scoop on your plate, top with a protein, and devour!!!!  Yummy!!!Lentils and Veggies 5

 

 

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Seared Salmon with Warm Lentil Salad

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I never realized that healthy food can be comfort food.  Warm.  Tasty.  Fills up the tummy and makes you wanna curl up on the couch and just…be still.  That’s what this was for me!! And so very, very simple!!

This was my first experience with lentils! And I must say, I very much enjoyed it! Pleasantly surprised.  We ate leftovers for days and were happy about it!! 😉

This IS a Perfect Weight America recommended meal, so…if you are going for super health, try and get all your ingredients fresh and organic.

So, here’s what you need 🙂

  • 1 Tbsp Garlic, minced
  • 3 Tbsp Coconut Oil
  • Salt to taste
  • Pepper to taste
  • 1 C Chicken Stock (Preferably free range!)
  • 3 Carrots, peeled and chopped
  • 2 Onions, chopped
  • 1 lb Lentils
  • 2 Tbsp Tomato Paste
  • 3 Sprigs Fresh Thyme, leaves stripped
  • 24 oz Wild Caught Salmon Fillets (Fresh or frozen…but fresh will taste better and probably be more moist!!) cut into 4 even pieces!

Here’s how you do it:

  1. Preheat oven to 450 degrees.
  2. Bring 6 Cups of water to a boil.  Add lentils and remove from heat, cover, and let sit for 20 minutes.  Set your timer and continue prep!! But don’t forget to drain them after 20 minutes!  This was so interesting to me…I had never heard of this technique…kinda like a fast-soak! Who knew?!
  3. In a nice big pot, heat up 2 Tbsps of  your coconut oil.  Saute your onions, thyme, salt and pepper for about 8 minutes.
  4. Add garlic, stir, and cook for 1 minute.
  5.  Add carrots, lentils, chicken stock, and tomato paste. Stir it all together, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
  6. Heat a large, oven safe pan to high heat.  The original recipe says to rub the last 1 Tbsp of coconut oil on the salmon fillets.  I found that…icky and not-working-y.  So I took a couple Tbsps of coconut oil, melted it and drizzled it over one side of the fillets.  Then gave it a nice shaking of salt and pepper.
  7. Toss the fillets in the hot pan.  If you are using the melted coconut oil method, put it coated side down, then drizzle the rest of the coconut oil on the other sides of the salmon while it cooks and sprinkle salt and pepper on it! You’re going for a sear here, so just cook them about 3 minutes.  Flip them, then transfer immediately to the hot oven in the pan.  Cook 4-6 additional minutes, or until its done to whatever degree you desire 🙂  I didn’t have a big enough pan, so I had to cook my fish in shifts…I had a casserole dish heating up in the oven, so when it came time to transfer it to the oven, I set it straight into the 450 degree casserole dish while I seared the next shift.  It worked pretty good!
  8. Take out and serve with your warm lentil salad.  SOOOO warm and wonderful!

Credit to Perfectweightamerica.com for this beauty! I barely changed anything!! I hope you enjoy!