VIBES: WU TANG CLAN “HEATERZ”
I have a slight obsession with all things lentil. Ive had this dish countless times at one of my favorite spots; Lucky Strike. One day I realized I just needed to learn how to make it at home. A super healthy quick meal. Add grilled fish or chicken for another layer of flavor.
WARM LENTIL SALAD + ARUGULA
1 cup green lentils, picked over and rinsed
3 cups water
1 bay leaf
½ teaspoon salt
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 medium garlic cloves, minced
1 teaspoon finely chopped fresh thyme (dried is ok too)
5 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 tablespoon grain mustard
1 tbsp honey
1 tbsp water
Crunchy sea salt, for serving
Fresh arugula, washed and chilled.
In a medium saucepan bring lentils water and bay leaf to a boil. Reduce heat and simmer covered until almost tender, about 12 minutes. Stir in 1/4 tsp of salt and cook another 5 minutes, until tender but not mushy.
While lentils cook, warm 1tbsp oil in a skillet over medium low heat.Add onions, carrot, celery, garlic, thyme,1/8 tsp salt, and cook until vegetables are softened. About 8 minutes.
Prepare the vinaigrette. Whisk together vinegar, mustard, honey, remaining salt, water and olive oil. Whisk until it emulsifies.
Drain lentils in a colander and discard the bay leaf. Dump into skillet with vegetables, add vinaigrette. Cook over low heat stirring gently until heated through. Add splash of red wine vinegar and serve warm over a bed of fresh arugula. Top with a pinch of crunchy sea salt.
Recipe adapted from (Patent and the Pantry)