Mapple Lentil Salad with Tomatoes and Crumbled Feta

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When it comes to cooking, one of my mom’s specialties is her “world famous” lentil salad with onions and a dijon vinaigrette. I grew up with it, and it has definitely become one of my go-to lunch options when I’m on a time crunch. It’s fast, easy, and incredibly satisfying. Yet, I recently stumbled upon a lentil salad recipe on My New Roots, Sarah Britton’s amazing food blog. What immediately caught my eye was her title: “The Best Lentil Salad, Ever”. When I first read it, I naturally thought to myself that however good her recipe would be, it wouldn’t top my mom’s. After trying it, I have to admit that it’s delicious, but in a different way. The star of her recipe is the dressing, a spicy Maple Vinaigrette with dijon mustard and apple cider vinegar (so basically a twist of my mom’s dressing). Since I was quite skeptic when I first saw the list of ingredients, I slightly tweaked it, and it turned out to be one of the best dressings I’ve ever tasted. So though I still love my original (more simple) recipe, this one’s a keeper for when you need to step up your game! Bon appétit!

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Recipe for the dressing barely adapted from My New Roots.


Prep Time: 10 min

Ingredients:

  • 1/2 cup cooked lentils
  • a handful of cherry tomatoes
  • a handful of sun-dried tomatoes
  • 1/4 small onion
  • crumbled feta cheese (to taste)
  • chopped fresh parsley
  • salt, pepper to taste

Maple Vinaigrette:

  • 2 1/2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp maple syrup
  • 1/2 tbsp dijon mustard
  • 1/2 tsp ground cumin
  • a pinch turmeric
  • a pinch nutmeg

Directions:

  1. Make the Maple Vinaigrette by mixing all the ingredients well together, in a closed container.
  2. Meanwhile, roughly chop the cherry tomatoes, sun-dried tomatoes, onion, and fresh parsley, and put them in a bowl.
  3. Add the cooked (and cooled down) lentils to the bowl, toss with the dressing and the veggies, and top with crumbled feta cheese and some more fresh parsley. Adjust the seasoning and enjoy!
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Bircher Muesli (Swiss Overnight Oats)

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I’ve been in a crazy overnight oats phase lately. That’s all I ever want to eat for breakfast, and I start craving it the moment I put the container in the fridge the night before. The possibilities are endless with overnight oats, all you need is a base and you can then top it off with absolutely whatever you like. My most recent type is Dr. Bircher’s classic recipe. It’s been done for ages and never ever gets old to me. It’s a healthy, tasty and filling way to start your day. This also makes a great on-the-go breakfast, as you can just grab your jar out of the fridge and leave if you’re on a run. Bon appétit!

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Prep time: 5 minutes (8 hours rest)

Ingredients

  • 1/3 cup old fashioned rolled oats
  • 1/3 cup plain, non-fat yogurt
  • 1/3 cup unsweetened (or vanilla) almond milk
  • 1/4 apple
  • 1/2 banana
  • a handful of nuts
  • maple syrup (optional)

Directions:

  1. The previous night, mix the oats, the milk and the yogurt together in an airtight container. Place in the fridge and let the oats soak overnight.
  2. The next morning, grate the apple, sprinkle with lemon juice and incorporate to the base.
  3. Top with a drizzle of maple syrup (or honey), 1/2 banana (sliced) and sliced nuts or granola.

TIP: If you like your muesli sweeter, you can substitute the plain yogurt for vanilla flavored one, or use a ratio of 1/2 condensed milk 1/2 almond milk instead of plain almond milk. Alternatively, you can use fresh mixed berries instead of the banana, but be sure to keep the apple as it smoothes out the overall texture of the base.