‘The real voyage of discovery consists not in seeking new landscapes but in having new eyes’ Marcel Proust
This quote is dedicated to all those who watched the Netflix series ‘you are what you eat: a twin experiment’. The series documents the results of identical genetic twins as they change their diet and lifestyle over a period of just 8 weeks. The series reflects how a plant-based diet when compared to an omnivorous diet can change your gut health, health statistics like LDL cholesterol and even lengthen your telomere’s (an indicator of longevity).
It provoked a lot of new subscribers and questions about adding more plant-based meals. I am here to help, please feel free to contact me and let me know how I can support you.
I had a version of this French lentil salad in the French countryside at my friends pre-wedding event at his family’s house. It was so delicious; it was addictive.
The great thing about this simple recipe is that you can use different vegetables, so it is great for reducing food waste and you can dial up and down the dressing strength for littles and not so littles alike.
French lentils are a great lentil to use in salads as they are a little tough, so stand up texturally. Due to this feature, they need a little more cooking than some lentils, around 40 minutes or so, versus beluga for example that take 20.
Ingredients
- 1 cup French/green lentils
- ¼ cup EVOO (*Ellouze 1870)
- ¼ cup lemon juice
- 2 garlic cloves, crushed.
- 1 tbsp. maple syrup
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
- 1 cup diced cucumber.
- 1 cup diced carrots.
- 1 cup diced celery.
- ½ cup chopped nuts of choice
- 1 cup chopped fresh herbs (optional)
Method
- Cook lentils according to package instructions. E.g. rinse and cook for 40 minutes with a bay leaf or until the lentils are tooth tender.
- Mix the EVOO, lemon juice, garlic, maple, syrup, mustard, and seasoning. Whisk together and pour over the lentils whilst warm.
- Once cooled, add the rest of the ingredients and toss
- Taste and add seasoning to taste.
*Ellouze 1870. Since the olive oil is a larger feature in this recipe, I used Ellouze 1870, available online in the UK. It is a premium olive oil crafted through a meticulous process, using organic farming methods with no use of chemicals or fertilizers. This company was founded by some dear friends and has been in the family for generations.
www.ellouze1870.com
