Servings: 2 servings
Ingredients
- 125 g brown lentils cooked, canned weighed after draining, 60 g dried lentils
- 1 zucchini
- 3 generous handfuls arugula
- 1 red onion small
- 3 cloves garlic
- 100 g feta dairy or plant-based
- 2 tablespoons maple syrup or maple-flavored liquid sweetener
- 1 teaspoon chili flakes
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- 2 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 2 generous handfuls hemp seeds
- Avocado oil, mild olive oil or high-oleic sunflower oil for sautéing the zucchini
Procédé
- If using dried lentils: soak them in a mixing bowl with plenty of water for about 4 hours. Rinse in a small strainer. Then cook for half an hour (starting in cold water). Drain and let them dry slightly and cool. If using canned lentils, simply give them a quick rinse in the small strainer and let them dry slightly. You can do this while the zucchini is in the frying pan.125 g brown lentils
- Cut the onion into fairly thin half-moons and set aside in a small container with a generous amount of balsamic vinegar. Use at least about 3 tablespoons, leaving 2 for the salad dressing. Stir occasionally.1 red onion, 2 tablespoons balsamic vinegar
- Cut the zucchini into pieces and brown on all sides over medium-high heat until they start to caramelize lightly.1 zucchini, Avocado oil, mild olive oil or high-oleic sunflower oil
- Press the garlic and add it once the zucchini has been in the frying pan for about ten minutes. Sauté with the chili flakes, rosemary and oregano. Add the maple syrup (or maple-flavored sweetener) during the last minute.3 cloves garlic, 1 teaspoon chili flakes, 1 teaspoon rosemary, 1 teaspoon oregano, 2 tablespoons maple syrup
- Meanwhile, toast the hemp seeds (without oil). Stay close by, as not much happens at first, but they suddenly toast very quickly toward the end.2 generous handfuls hemp seeds
- Toss the arugula with two tablespoons of extra virgin olive oil and some balsamic vinegar. Divide among the plates.3 generous handfuls arugula, 2 tablespoons olive oil
- Mix the lentils with the zucchini and crumble in the feta. Spoon over the arugula.100 g feta
- Scatter the onion over the top and finish with a sprinkling of hemp seeds.
Notes
Choose your feta to suit your needs if you avoid dairy products, cow’s milk, lactose or A1 casein.
Equipment: PFAS-free frying pans (or cast iron if you are used to cooking with it), Saucepan (if cooking the lentils yourself), Mixing bowl, Small strainer, Small container, Garlic press.
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