Spring Lentils dressed with Grainy Honey Mustard

April 3, 2011 § Leave a comment

So, if you promise not to tell my chemistry professor I was blogging instead of studying for her exam, I’ll share with you the secret to convert any lentil-skeptic into a lentil-enthusiast.

I think it is safe to say most people in the United States probably don’t eat lentils on a regular basis. I don’t, you probably don’t & I bet the person sitting next to you right now probably doesn’t either-but maybe you should ask them.

According to Whole Living, researchers who were studying the elderly found that these little seeds were “the single most important dietary factor in longevity”. Now while I find that reason enough to eat lentils, any lentil-skeptic may not. So here’s the secret & it’s all in the flavoring: soak the lentils instead of cooking them, mix them into favorite vegetables & dress them with something delicious (no, Hershey’s chocolate syrup does not count).

Before reading on, realize that for this recipe I soaked the lentils in water for about 38 hours, until they almost started sprouting. You can cook them, but they don’t look as fresh, have a different, more starchy flavor & lose the raw food benefits.

Spring Lentils:

2 cups French lentils,  2 leeks, cut in half down the middle, then chopped into 1/4″ pieces,   2 cups sliced fresh mushrooms (I used stuffing mushrooms but any type would do), olive oil,  sea salt, black pepper, honey mustard (see recipe below)

Honey Mustard:

5 Tbsp grainy mustard (I like Woodstock Farms Organic Stone-ground) & 4 Tbsp pure honey

Spring Lentils dressed with Honey Mustard:

Pour two scant cups of lentils in a medium size bowl & cover generously with room temperature water. Let sit for 38 hours, adding more water when the lentils have absorbed what your began with (about 12 hours later). Note that the lentils will expand. Refrigerate when the lentils are soft & edible.

Over medium heat, saute chopped leek in olive oil until slightly wilted.  Add diced mushrooms, salt, and pepper.  Stir occasionally until mushrooms shrink & darken, mixture should be slightly caramelized.

Meanwhile, combine mustard & honey until homogeneous throughout (does using some chem vocab make up for the lost time studying?) Don’t be afraid to play with the ratios until you have a flavor that works best for you. Set aside for later.

When the vegetables are finished, combine them with 2 cups of the pre-soaked lentils in a large mixing bowl & add dressing. Toss thoroughly.  Set the remaining lentils aside for future use.

Although they are great alone, these lentils would be extremely satisfying mixed with some tangy goat cheese and toasted walnuts. If you’re not crazy about honey mustard dress with some salt, pepper & lemon juice.

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