Looking for a hearty, fresh, unique meal nice enough to serve to guests, but easy to make and inexpensive? Look no further.
Here is my killer recipe for Warm Lentil Salad with Grilled Pineapple. Double the recipe for leftovers which will last up to one week in the fridge, and also try eating as a straight stew with a hunk of bread on a cold winter’s day.
Serves 4 +
For the lentil mixture you will need:
1 cup lentils (any kind but French)
5 cups vegetable broth
1/2-1 cup white wine
3 carrots, peeled and chopped
3 celery stalks, peeled and chopped
1/2 large onion, chopped
2 cups butternut squash, peeled and cubed
2 cups mushrooms, any kind, sliced
2 cups cauliflower florets
6 sprigs fresh thyme, tied into a bundle with string
2 tsp dried oregano
1/2 tsp red pepper flakes
1 bay leaf
salt and pepper to taste
Saute carrots, celery and onions until soft, five minutes. Add broth, spices, wine and lentils, bring to boil, lower to simmer and cook 30 minutes stirring occasionally. Add more liquid if needed. Add all other veggies, cook 15 more minutes stirring occasionally.
To assemble you will need:
1 fresh pineapple, cored and sliced into spears.
Set spears on a very hot grill for three minutes or until there are grill marks, turn and repeat.
8 cups greens: I like Spring Mix , baby spinach, butter lettuce or arugula..this is a good place to experiment. The only thing I would avoid is Romaine or Iceberg lettuce.
Divide greens among four plates. Top greens with two cups lentil mixture. Add one grilled pineapple spear to each plate and drizzle everything with Sriracha. Toss on a sprig or two of fresh thyme. Serve immediately with good crusty bread.
Alternatives to pineapple:
1/4- 1/2 sliced avocado per serving
1 lightly fried egg per serving
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Editor: Bryonie Wise
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