Green Lentil Salad

by Anja

The new year is already half a month old and I assume we're all back to our busy lives.
I hope you enjoyed wonderful holidays with your families and loved ones and are excited for everything this new year will bring. I don’t know if you feel the same, but for me the days around New Years are always filled with even more reflections about all kinds of aspects of my life. How to make the most out of the coming year, how to become a better, healthier, more responsive, more organized… person. Even though I am absolutely happy and content with who I am and how I live my life, I always feel I can grow more. Living in the present, eating healthier, being a respectful person,  taking the time to really be present whenever I interact with other people. The lovely Jocelyn has been a huge inspiration for me, helping me to look for ways to grow and learn.
Here at savorychicks we will continue to share our most beloved recipes and restaurant experiences and hope we'll contribute to make your year more delicious. For me, personally, the journey continues to find more delicious yet healthy recipes. I am constantly trying to make better choices when it comes to what I put on our table. Finding the best, nutritious, organically and sustainably grown or raised ingredients and combine them to tasty meals.
It's been a while since my friend Nadja shared with me her fantastic recipe for a green lentil salad. It's become a regular at our house ever since. Easy to prepare, filling, delicious and full of beneficial nutrients. Green lentils are high in protein, iron and fiber, and so this salad makes a wonderful lunch. I often take it to work and can't wait to put it into our picnic basket as soon as the weather warms up here in Switzerland. 

(for about 4 persons, depending on appetite and whether served as a main or side dish)
The measurements given are only rough suggestions - vary as you like.
Green lentils (about 1 cup)
Extra vergin olive oil (about half a cup)
White wine vinegar (2-3 tablespoons)
garlic (1 or 2 cloves), minced
1 onion, chopped finely
Cumin (about 1 teaspoon)
Curry (about 1 teaspoon)
a small handful of fresh coriander (chopped)
a small handful of fresh, flat leave parsley (chopped)
salt and pepper to taste
Cook lentils in water (do not add salt) until tender (the exact time will depend on the type of lentils you use, you may also soak lentils for a few hours or overnight before cooking).
Drain and let cool until lukewarm. Mix in all other ingredients and season to your taste. Serve lukewarm or cold.
Thank you, Nadja, for sharing this amazing recipe.
And a healthy & delicious year to all of you!

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique