Lentil Salad | From Montréal with Love
Protein Packed Lentil Salad.
Any time I’m in a restaurant eating something particularly delicious I wonder to myself… okay not always just to myself, generally also to whoever happens to be within hearing distance… if I could make it better/healthier/cleaner/easier at home. The answer, I am pleased to report, is frequently YES!
In this particular instance, it wasn’t a restaurant but rather a Lebanese deli, and yes I do feel slightly traitorous re-vamping a recipe from this deli, as it is possibly the GREATEST PLACE ON EARTH. I’m speaking of course about Adonis, which I have been making detours to when leaving Montreal for many years. Imagine my glee when they finally arrived in my city, and how very thoughtful of them to put a second location not too far from Be Still & Eat Headquarters!
I can’t say enough about the wonders that are Adonis. Not least of which is that it reminds me of happy family get togethers in Montreal, which always end with a trip to Adonis before heading back along the 401 to Toronto, and of course how could it not remind me of my Sittoo’s kitchen.
The Toronto location also boasts a HUGE pita making factory encased in glass in the middle of the store! I actually gasped the first time I walked in and saw it!
I mean, LOOK at it!!! Anyway, enough about the pita (which was so fresh and perfect that the plastic bags were all soft and steamed up… oh MY!) I’m here to discuss Lentil Salad.
The grocery and produce sections of Adonis are superior to many but it’s the deli section that really draws me in. It boasts all of the delicious Lebanese and Middle Eastern delicacies that I remember from my childhood, some of which I make and share with you here on Be Still & Eat. It’s really quite difficult to leave the store with a reasonable or even sensible amount of food (thank goodness for the bottomless pits I refer to as my children!)
The Lentil Salad I’m sharing with you today is a take on the one that I brought home from Adonis recently. Oh it was superb, no mistake about that, but as I pointed out earlier, I generally think I can go one step better (let’s call it an abundance of culinary confidence ) I chose to lighten my version up a little. I hope you will enjoy this wonderful and slightly-cleaner-than-store-bought Middle Eastern vegetarian salad.
Enjoy & Namaste!
- Olive oil for the pan
- 1 small onion, finely diced
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- 2 roma tomatoes, seeded and finely diced
- 1 540 ml/19oz tin lentils
- 1 head parsley, cleaned and rough chopped
- Extra virgin olive oil
- Juice of 1 lemon
- Pinch chilli pepper flakes, or to taste
- S&P to taste
- Heat olive oil in pan
- Lightly sauté onion until just beginning to sweat
- Add peppers and tomatoes, stirring frequently until beginning to soften
- Add lentils and toss to coat
- Add parsley, tossing quickly and remove from heat
- Season with Extra Virgin Olive Oil and Lemon juice, only just enough to moisten and bring ingredients together.
- Adjust taste with chilli flakes and S&P
Stacia is a trained chef and yoga enthusiast who believes that healthy and delicious, real food can be produced in every kitchen. She knows that real life isn’t always as neat and tidy as a recipe and so she creates and shares simple and approachable recipes with minimal ingredients. www.bestillandeat.com Find me on Facebook