Like all of you, the Saltbox crew are at home and fending for ourselves a bit more than we may be used to. In addition to the stress of a suddenly changed routine and a new way of approaching social norms, we are left with few places to go. The idea of a “home-cooked meal” and the nostalgia associated with it might attach a different meaning in this time we are home pretty much always (or if you’re not, you really should be). But as our limited interaction carries on we can still turn to food and family as a way to enjoy one another’s company and find comfort in a meal together.
This week in my home kitchen, I’ve been working on a few recipes that use lentils. If you haven’t cooked with lentils before, it’s a great time to incorporate these little legumes into your repertoire. Lentils come in a few different varieties that can be found from the more common green or brown lentils to the finer black beluga or green Puy lentils. Each variety requires a different amount of cooking and preparation time, but most will cook up in simmering water in as little as 20 minutes, but usually under an hour. They’re a nutritious option, too, containing slow-burning carbohydrates, protein, and good amounts of other nutrients including magnesium and iron for heart health.
Here is a recipe for a Spinach and Lentil Salad with Chopped Chicken. I included only “cooked chicken” in the recipe as you can have it any way you’d like—roasted, poached, grilled—and still add it to the salad. Try it out and let me know what you think!
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Spinach & Lentil Salad with Yogurt Dressing
3-4 garlic cloves, smashed
1 small onion, small diced
1 rib celery, small diced
1 carrot, small diced
1½ cups lentils, rinsed
4-5 medium-sized tomatoes, cut into wedges
salt and pepper
2½ cups chicken broth or water
4 cups spinach
½ cup green beans, cut into ½-inch pieces
½ cup greek yogurt
zest and juice of 1 lemon, divided
⅛ teaspoon cayenne
8 oz cooked chicken, chopped
½ teaspoon flax seed (or other kind of seeds like poppy, sunflower, or pumpkin)
1. In a sauté pan over medium heat, heat garlic and 1 tablespoon olive oil until garlic is golden. Add in onions, carrots, and celery and season with salt and pepper. Cook for 6-7 minutes until vegetables are softened. Add a touch more oil if the mixture is looking a bit dry. Stir in lentils and layer tomatoes on top. Add broth and bring to a boil. Cover and turn heat down so lentils simmer rather than boil. Cook for another 20-30 minutes until lentils are soft. In the final few minutes of cooking, remove lid and let liquid cook out until ¼ of it remains.
2. Mix the yogurt, lemon zest, ½ a lemon of juice, and cayenne. Season with salt and set aside.
3. Toss dressing with spinach, beans, and half of lentils. Plate in bowls and top with remaining lentils and chopped chicken. Sprinkle seeds over salad and serve.
