This dish was inspired by how beautiful I think french lentils are. I love cooking with them. The whole their texture very well and that make any dish look incredibly elegant. I have made soups, stews and salads using french lentils. I would like to share this grilled salad recipe I made over the summer. It was a true winner. Very light and loaded with vegan protein. I always looking for ways to incorporate more vegan protein in my families diet. I believe this one hit the mark. I hope you enjoy it as well.
1 cup onions, finely diced
2 cloves garlic, peeled and minced
3 tablespoons olive
2 cups French lentils
1 teaspoon dried thyme
1 1/2 tbsp Madrecita Salt Free Garlic Herbal- Seasoning ( a must have)
3 bay leaves
1 tbsp sea salt or more to taste
4 romaine lettuce leaves, Large
10 -12 cherry tomato, halves
Place a large saucepan over medium heat, add oil. When hot, add chopped vegetables, and sauté until softened, 5 to 10 minutes. Add 6 cups water, lentils, thyme, garlic seasons, bay leaves and salt. Bring to a boil, then reduce the heat to medium.
Simmer lentils until they are tender and have absorbed most of the water, for 20 to 25 minutes. Drain any excess water after lentils have cooked. Check the seasonings. Add more no salt garlic seasonings or salt, if needed. I usually add more of the garlic seasonings at the end to build the flavor of the dish, if needed.
I used my George Foreman grill. Heat up the grill and add oil to the grill. Remove the leaves from the head ( make sure they leaves are dry) and add salt to each leaf. Add the leaves to the grill and allow to cook for about 2 minutes, until they have a nice char on them. Remove from the grill and place on a platter. Take the lentils and add them on top of the leaves and garnish with the cherry tomatoes. Serve immediately.
This tart says, Fall. Apples. Lentils. Potatoes. Comfort Food. It’s hard and so very delicious. I love the sweetness the apples brings to this recipe. The crust is flaky and it’s vegan. I used coconut oil in this recipe, instead of butter. The coconut oil must be solid and not melted. So put it the fridge, the cold water will keep it solidified. If you do not want to go Gluten Free or Vegan you can easily buy pre made bake pie crust pastry dough.
1 1/2 tbsp olive oil, extra for drizzling over the tart
2 large organic red apples, cored and diced
3 small red potatoes, washed and diced
1 cup french lentils, cleaned, soaked over night and drained
1 /2 cup onions, diced
2 cloves garlic, minced
1 tbsp fennels
1 tbsp dried parsley
sea salt and black pepper
Gluten Free herb bread crumbs ( optional )
Cook lentils according to directions on your packaging. I soaked mines overnight it makes the cooking time shorter. Once cooked, set aside.
In a sauté pan, add enough olive oil to cover the bottom of your pan. Sauté your onions and garlic, until soften. Add your diced potatoes and cooked until soften. Add your diced apples. Cook for about 2 minutes. Add your cooked lentils to the sauté pan. Stir everything together. Next, add your seasonings, parsley and fennel. Stir everything together and set aside.
6 tbsp. chilled coconut oil, MUST BE CHILLED, YOU CAN ALSO USE VEGAN BUTTER, BUT I AM ALLERGIC TO PALM OIL 🙂
1 1/4 cup Bob’s Red Mill, 1:1 Gluten Free Flour mix
1/4 tsp. sea salt
4-6 tbsp ice cold water
To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine. Add in the cold coconut oil, one dollop at a time. Work gently with a fork. Don’t overwork your dough, just get the coconut butter incorporated in the flour.
Next add ice cold water a little at a time. I like using a wooden spoon to stir my water into the dough. You are adding enough water to allow the dough to come together.
When the dough as come together, place it on a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap it firmly and place it in the refrigerate for 30 minutes or up to 2 days. When you are ready to use the dough, allow it to get a little of the chill off of it, so you can work with it, easily. Do not let it get soft, because it will be hard to work and the coconut oil will start to make it oily. If it is dry, add more cold water, a little at at time.
To roll out the crust, unwrap the disc and place it between two sizable layers of parchment paper on a cookie sheet. Use a rolling pin to gently roll it into the shape of a rectangle, press the sides up so you can have a wall border about haIf an inch high. This will allow your filling to not fall off. If the dough cracks some, just use your fingers to pull it back together and reform it. Be gentle, using taps to pull cracks back together. Poked holes in the pie crust with a fork, so it will not rise. I also pressed some of the gluten free crumbs on the side of the crust, to get an extra crunch once baked.
Preheat oven to 375°F with racks in upper and lower thirds.
Line the pie crust with foil (not heavy-duty) and fill with pie weights, beans or rice. Bake until sides are set, about 20 minutes. Remove the pie crust from the oven. In another pan, sauté the gluten free bread crumbs in a little olive oil over a medium heat, until golden brown. Set aside. Once the crust is done, brush the crust with olive oil. Add the vegetable and bean topping and add your sautéed gluten free crumbs.