Truth be told I'm not a huge lentil fan. It bugs me how mushy and grainy they can feel, so you're never going to find me chowing down on a simple bowl of lentils. NE-VAH! However, if you can trick me into eating a bowl of lentils disguised as a salad with other crunchy things thrown in, well then, you've got me! (How else do you get your kids to eat veggies?!)
Disguising food is one of the most genius things ever that my mom never did. If we were having liver and squash, that's exactly what would be on the plate. A brownish/grey serving of liver, with a bright orange side of squash. Seasonings? My mom is Irish. Seasonings were butter and more butter. Not helpful.
This red lentil salad with the addition of onions, a bell pepper, arugula and a tasty dijon dressing all help to make the lentils way more palatable in my opinion. Not a huge lentil fan yourself? Then this is a must! (I even chose red over the brown to make it more appealing to the eye. I know, I think of it all sometimes!)
1 cup fully cooked lentils (can find online, or at Trader Joe’s - how’s that for quick and easy!)
1 large eggs
2 Tbs extra virgin olive oil
1 Tbs red wine vinegar
1 Tbs Dijon mustard
1 tsp minced garlic
1/4 cups diced red bell pepper
2 Tbs chopped green onions
1 celery stick, diced
2 cups baby arugula
Sea salt and freshly ground pepper to taste
Heat up lentils according to directions on package, or eat them right out of the bag, because you can! Or, if you’re cooking them up yourself, place lentils in a medium saucepan and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm.
Add water to a large saucepan; bring to a boil. Add eggs; boil about 6 minutes for soft-boiled, closer to 12 if you want a more set yolk. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.
Whisk together the oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a small container.
In separate bowl, add lentils, bell pepper, onions, and celery together and lightly coat with the dressing.
When ready to eat, add in arugula and mix to coat. Top with 1 soft boiled egg, cut lengthwise in half, and season with a little sea salt and pepper.