In case you haven’t heard me complain lately, I can’t eat
anything anymore! In an effort to kick this autoimmune disease kicking around
my gut, my nutritionist has cut out everything from my diet. No more rice with
my curries or corn tortillas with my tacos. No more cheese, almonds or
strawberries. And no more steak. Agghhh! The list goes on.
Anyways, luckily I still have that ‘love affair with lentils’
I mentioned a few years ago. Lentils, unlike
other legumes, satisfy that meaty craving I get and fill me up in a way most
vegetarian meals can’t. Beluga black lentils are also just gorgeous to look at –
although admire them before you cook them as they lose their caviar-like sparkle
when they hit the pot.
- Cook one cup of rinsed black lentils in big pot
of water for 15 minutes and drain.
- Sautee a big helping of cremini mushrooms in
olive oil, garlic and shallots until almost cooked. Then toss in a healthy
helping of greens such as dandelion or spinach. You can also just throw the
greens in raw at the end for a more salad like meal.
- Make a mustardy vinaigrette with 2 teaspoons Dijon,
2 tablespoons vinegar and 3 tablespoons olive oil.
- Toss the lentils and mushroom and greens mixture
with the vinaigrette. Top with toasted walnuts (and cheese if you are lucky!)
Serve with a wedge of lemon.
